Home made candied peel

This is a real winter favourite and something I make most years as Christmas gifts – what's not to love about home made candied peel, especially dipped in chocolate. You often see recipes for it in the run up to Christmas as it's photogenic and sounds so luxurious, but they are rarely honest about how long it can take. The method hinges on the sugar syrup dried out fully and this depends on the atmosphere. Last year mine weren't ready in time for Christmas after leaving them for a week to dry out and I think all the damp weather was the problem. However, if you start now and use a warm airing cupboard (or low oven if it comes to it), you should be fine.

You can use any citrus fruit, but I prefer orange as it goes better with chocolate. Select unwaxed fruit or failing that, scrub the skins thoroughly. Divide 6 oranges into quarters and carefully cut away the flesh from the pith and peel. Slice this into strips or leave in larger pieces to use in cooking (cakes, buns, mincemeat etc). Place in a large saucepan or preserving pan and cover with water. Over a low heat simmer until soft. Drain away the water and repeat the process. Strain the fruit and reserve the cooking water for the syrup.

Make a syrup by dissolving 600g granulated sugar in 300ml water, bring it to the boil and let it bubble until slightly thickened. Add the cooked peel. Over a low heat allow it to simmer gently until the peel has absorbed all the syrup – this might take two hours or so and swirl the pan occasionally in case the peel is sticking to the bottom of the pan.

Once all the syrup has been absorbed, arrange the peel on drying racks spaced so the air can circulate. I put the racks on large trays lined with cling film or baking parchment as the sticky syrup drips off the fruit and makes a real mess (I learned this the hard way first time around). Rearrange them every couple of days.

Once fully dry, if you like, dip the peel in melted dark chocolate, alternatively, larger pieces can be snipped up to use in cooking. Store in airtight containers. To say it's better than shop bought candied peel is quite an understatement. It's fabulous with Vin Santo, but Tokaji and other well flavoured sweet wines also work beautifully.

Mont Blanc: the most glamorous winter dessert

Here in London this morning the snow is falling – it's been threatening all week, but this feels like the real deal. It's settling and everywhere is looking Christmas card gorgeous. 

Over Christmas I couldn't resist making one of my favourite wintery desserts – Mont Blanc. I originally tasted a Mont Blanc at Angelina's in Paris and mine were based on their take on this classic, topped with chestnut purée, rather than Chantilly cream. I'd made a batch of meringue nests with some left-over egg whites, so it was easy to quickly assemble the Mont Blancs. I gently whipped some double cream and lightly sweetened it with icing sugar before plopping it onto the meringue. Similarly with the canned chestnut purée – it needed sweetening and beating lightly before being piped over the cream. I finished them off with some chopped marrons glacés, a dusting of icing sugar and, for a bit of festive glamour, some gold leaf. 

With our Mont Blancs we had some Vin Santo – the tangy, raisiny sweetness worked well with such a rich, luxurious dessert. However, next time I'd love to try it with some ice wine...