How to zest, rind and peel

Tips and tricks for kitchen confidence.

For any of these techniques, make sure that you do not take off too much of the pith as this will impart a slightly bitter flavour.

Zest is usually used in baking and tossed through the other ingredients. Use a zester to make long, thin curls of rind.
For cakes,use a fine grating tool to grate the zest.Also use this fine technique for marinades and salad dressings. Use a vegetable peeler for long pieces of rind used in stews, preserves, meat dishes and chicken.

Quick and easy marinated feta
Place cubed feta in a mixing bowl and season well to taste. Add a few green peppercorns, slivers of garlic cloves, bay leaves and olive oil. Toss to combine. Spoon the feta mixture into a sterilised jar together with fresh rosemary and add extra olive oil to fill the jar.Leave to in fuse for a few days before using in salads and sandwiches.

Delicious and simple honey spread
This spread brings back loads of childhood memories. Keep refrigerated and enjoy on toasted, buttered bread or use as the base of a sweet tart. Mix 250ml (1 cup) honey with 100ml molasses until smooth.Add 100g of tahini and mix well until it has combined to a smooth, spreadable paste. Spoon into a sterilised jar and refrigerate until needed.