Candied Angelica

To make candied angelica, select some narrow tender stems and cut into 7.5cm (3in) lengths. Cook in boiling water until tender. Drain well and remove any tough outer skin, though with young angelica this is not usually necessary.

Weigh the angelica and layer it in a dish with an equal weight of caster sugar. Set aside for 1-2 days until the sugar has liquified. Transfer to a pan and heat gently until the liquid has almost evaporated. Place the pieces of angelica on a wire rack over a plate and leave in a warm place or a low oven for 1-2 days until dry. Store the candied angelica in an air-tight container and use as required.