February is the time of the year to make marmalade as the new season of citrus fruit is in the shops. As well as using the traditional Seville oranges, marmalade can be made with limes, grapefruit or lemons, or any combination of the above.

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I used up some of my bargain car boot sale limes on making lime chutney, but have been searching for a spicier Indian style lime pickle recipe. The problem I've been coming up with is that most of the recipes involve leaving the pickle in full sunlight for several days, fine if you live on the Indian sub-continent, but a bit more difficult during your typical English summer.

We're occasional Sunday morning visitors to a local car boot sale, we can't go that often because we end up buying too much stuff.
One of the stalls which is worth visiting sells vast quantities of cheap fruit and veg, there's never much choice and it has to be eaten quickly, but it's a good place to pick up a bargain. This weeks haul was 15 bananas for a pound and a crate of limes for £1.50 (45 - I counted them).

When making marmalade last week I froze some unused lemon peel with the thought of using it for something constructive. After some thought, and research, I decided to have a go at candied peel, not something I'd usually even use.