Stock leftover lemon rinds in the fridge or freezer, ready to use on demand. Fry slices to add to salads, preserve them in salt, or make them into an oh-so-tasty spent lemon rind marmalade, to spread on toast or to upcycle into a tart, from my book Eating for Pleasure, People & Planet. To make it, cut 300g spent lemon rinds into rough pieces, then pulse-blend into 3-5mm pieces. Put these in a pan with a litre and a half of water, bring to a boil, then turn down the heat and simmer for about 35 minutes, until the peel is soft. Add 600g sugar, boil for a further 20 minutes, stirring regularly, until it thickens, then store in a 500ml sterilised jar.