Use a zester to get long thin strips of rind. Note

You will need about four grapefruit for the amount of juice required in this recipe. Note

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.

To segment the grapefruit, cut the top and bottom off each fruit; cut down the side following the curve of the fruit to remove the rind and white pith. Cut between the membranes to release the segments. Note

Early season imperial mandarins have a lovely aromatic rind, however, as they have a loose skin, a microplane grater is the best tool to use. You could substitute lemon or orange rind. Note

Any poached fruit will work here, but use something with a more robust flavour, stone fruits are a good choice. Note