Mix with the red wine and orange zest and add the prunes.

You can replace orange zest with lemon, if you want more zing.

Add the flour and orange zest and then stir in the cream.

Add 1 tablespoon grated orange zest to finished batter along with chocolate chips.

In a small saucepan, combine the sugar, water, and orange zest.

Add the garlic, herbs, orange zest and stock together with the browned vegetables.

Heat the cream to just below boiling with the orange zest.

Drizzle with orange juice and scatter most of the orange zest over them.

Mix through the white chocolate, cinnamon, chilli powder and orange zest.

Let the icing set, then garnish with strips of orange zest at the centre.

Add the orange zest, if using, give everything a final gentle stir, and serve.

Open the cover and add the orange zest and parsley.

This traditional Madeira Cake with lemon and orange zest is here to save you.

Switch to a low speed and add the self-raising flour, vanilla and orange zest.

Stir in the honey, wine, stock, tomatoes and orange zest.

When fully incorporated, strain the mixture and discard the orange zest and vanilla bean.