Repeat the blanching process three more times, and set the rind aside.

Ultimately, we preferred the soup made with water and the cheese rind.

Grate the rind and squeeze the juice of the oranges into this.

Add the grated yellow part of the lemon rind and the herbs.

You really need to work the salt very well into the rind.

Finally, ensure to rub the rind with oil and coarse sea salt.

Proceed precisely as directed for the water-melon rind, in the above receipt.

Grate the rind of the orange, and then squeeze out the juice.

The rind is smooth and thin, of a red and yellow colour.

The rind is hard and forbidding, the kernel is juicy and sweet.

The rind is of a pale grey, and so is the fruit.

That moisture will prevent the rind from going crispy in the oven.

Add the herbs, lemon rind and juice and the sherry or wine.

When cooled slightly add the juice and grated rind of one lemon.

The rind is of a light red, adorned with coarse scattered bristles.

Pour over this the water, lemon juice, and the grated lemon rind.