Striped

It is nearing time to make the Christmas cake so, before I peeled my orange, I ran the zester over the skin; the resulting zest will dry for a day or two ready to be mixed with the fruit.

I often do this when orange or lemon skin is particularly fine and keep the dried zest in the spice cupboard, as it is useful to have when the fresh fruit isn't to hand. I have tried freezing it but the volume is so small I tend to lose it among the other frozen food.