CANDIED GRAPEFRUIT RECIPES

Steps:

• 1. Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged – a plate can help to weigh them down.
  2. Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
  3. Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
  4. In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
  5. Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
  6. Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
  7. Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It’ll last for up to six weeks in the fridge.

Steps:

• Pour the oil into a large saucepan. As soon as the oil is hot, add the squash seeds. When the seeds are crisp and brown, pop onto a plate with kitchen paper using a slotted spoon. Sprinkle over the salt and mango powder.

  To the same oil, add the ginger and cook for a minute. Add the saffron and stir through.

  Now add the squash and fry for a few minutes. As soon as the squash has some colour, pour in the water and grapefruit juice and add the zest. Mix and leave to boil. As soon as it has boiled, simmer on medium heat for 20 minutes till the squash has cooked right through.

  Take off the heat and use a stick blender to make smooth.

  Serve the soup with a dollop of soured cream, some squash seeds and a drizzle of olive oil.