Candied peel costs next to nothing to make … and only takes an afternoon or evening.

Makes about 300g
4 navel oranges
1kg sugar
150g chocolate (minimum 60% cocoa)

1 Quarter the oranges and remove the flesh so you are just left with the peel and some pith. Slice each peel quarter into 5mm strips. Put the strips in a pan and cover them with water. Bring the pan to the boil, then simmer for 10 minutes.

2 Drain away the water, and cover the peel slices again with fresh water – changing the water in this way gets rid of any bitterness. Bring to the boil again and simmer for 30 minutes, keeping an eye on the water level and popping a lid on the pan if it is evaporating too fast.

3 Drain the slices, but this time keep the water. Decant it into a measuring jug, then pour it back into the pan: for every 100ml of liquid, add 100g of sugar. Put the sugary water over a very gentle heat and once the sugar has dissolved (you can give it a helping hand by stirring) add the peel. Simmer for about 45 minutes or so, until the peel has gone translucent.

4 Allow the peel to cool in the pan while you heat the oven to its lowest setting. Lay the peel evenly on a tray lined with baking parchment, and dry in the oven for 30 minutes.

5 Remove the peel from the oven, sprinkle over some more sugar and gently toss to coat.

6 Break the chocolate into chunks and melt in a heatproof bowl over a pan of simmering water. Leave to cool slightly, then dunk half of each orangette into the chocolate.

7 Leave to cool on baking parchment in the fridge. Keeps for a month in a sealed container.