Candied citrus has never been top of my list of things to make. Maybe it’s being a summer-born baby, but I’ve always been drawn to fresh and ripe over fruit which has been candied, preserved or stewed. I even, shamefully, used to pick the pieces of peel from hot cross buns: it just didn’t do anything for me. Until, that is, I visited Skye Gyngell’s new restaurant Spring and tried her candied blood orange and cardamom ice cream. Continue reading →