In a bid to create less waste, I’ve been drying my citrus peels on the windowsill then grinding them in a spice grinder to create zest. This recipe is my favourite way to use up orange or mandarin peels: it’s a wintry yet energizing addition to my morning bowl of porridge. You could also use it in granola, cookies or cakes – or even in savoury dishes like soups and couscous salads.
Winter citrus spice blend
- Peels from 2 x medium oranges or 3 x mandarins*
- 2 tsp x ground cinnamon
- 1 tsp x ground cloves
- 1 tsp x dried rosemary
Combine everything in a spice grinder and blitz until you have a fine powder. Store in a sealed jar.