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| For my money, this is the most visually appealing part of the process (no pun intended) |
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| Weapon of choice - Opinel. There isn't a quick way to shred peel, so a light but sharp knife works best for me |
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| Lots of pith, not much flesh, don't be tempted to taste the bitter juice. Also, best kitchen gadget ever - a beechwood juicer |
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| The muslin cloth is lost so Robin's sling from his (now mended) broken arm stood in |
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| Jarleks in the decontamination chamber |
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| New toy takes the guesswork of when to stop - in about 16˚C, by the look of it |
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| New toy number two. Uncanny how clean the jars stay using a tundish |
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| Labeling or a typecast? Any excuse to use a typewriter, a 1950s Olympia SM3 in this case |
I've been using the same recipe for several years and it comes out different every time. Out of the 10 jars, I put a capful of scotch in six. Sounds so wrong. Tastes so good.
