Q: I always get fresh ginger root but never seem to be able to use it before it goes stale. How do I preserve it - either sweet, chopped or frozen?

Also, my husband was reading an article on a hunting breakfast which included a citron jam. What are the ingredients? - Gael Constable

AI find ginger keeps for up to three weeks in a plastic bag in the vegetable drawer of the fridge. As an aside, I'm amazed by the bottles of commercial grated ginger and garlic and wonder how they stay fresh forever and a day. Some say it's because it is not garlic or ginger, but peeled and finely chopped flavoured turnip. But that's another story. Ginger can be frozen whole, but you will find that it goes quite soggy as it thaws. It's better to grate it when frozen before using, or to peel and grate it before it is frozen in plastic bags or containers.

If you have a mandolin (vegetable slicer) you can peel the ginger and cut it into very fine slivers and bottle it in white vinegar. Bring sufficient vinegar to cover the ginger to the boil, add sugar if you want a hint of sweetness and then add the ginger slices. Remove the ginger with a slotted spoon and pack into bottles and pour over vinegar, ensuring it generously covers the ginger, before sealing. Use in salads, stir-fries or with sushi.

You can make an Oriental style of ginger syrup for use in stir-fries, salad dressing or even to pour over cakes and desserts.

Chop a quantity of ginger, say 1kg, roughly and add to the equivalent of water. Cover, bring to the boil and cook for an hour. Pass it through a sieve discarding the ginger and retaining the liquid. Measure the volume of ginger water and using the ratio of two parts ginger water to one part sugar, combine the sugar and water over low heat and stir until dissolved. Then boil until the consistency of syrup. Bottle and seal.

Another method of preserving ginger is to cover a generous piece with 2 cups of sherry. Seal and store in a dark place for a month before using. Use in stews, stir- fries, sauces and salad dressings.

Regarding you second question, citron is an interesting beast. Though part of the citrus family, it is unlike any other in that the flesh is really dry. The bulk of the fruit is in the rind which is thick and bitter. Citron was once used for medicinal purposes, but these days it is grown for its fragrance and is used to make a jam of sorts, a very bitter marmalade, whose recipe follows.

CITRON JAM

Ingredients

• 1.5kg citrons
• 1kg sugar

Method

Wash the citron and soak in water for one day, changing the water three times. Cut into pieces, removing any pips, and place in a food processor or mincer and process the pulp and skin.

Place in a pan with 3 cups of water, sugar and stir over a low heat until the sugar has dissolved. Cook until it thickens to a jam. Pour into sterilised jars and seal.

COCKTAIL ROLLS, TAKE TWO

In Grill Hills August 21 the recipe for cocktail rolls is missing a vital ingredient, a sachet of instant yeast.

COCKTAIL ROLLS

• 500ml flour
• 1 sachet instant yeast
• 10ml (2 tsp) salt
• 60ml (4 tbsp) sugar
• 250ml (1 cup) lukewarm potato water
• 60ml (4 tbsp) butter, melted

Method

In a large mixing bowl combine the flour, yeast, salt and sugar. Add potato water and butter and mix together. You may find you do not need all the liquid or you may need to add extra. Tip onto a lightly floured surface and knead the dough for 5-10 minutes. Cover and allow to rise in a warm place until doubled in size - about 45 min.

Knock back the dough and divide into two pieces. Divide each piece into 10 equal pieces. Shape the dough into ovals and place on a baking tray. Cover and rise for about 20 minutes before baking at 190°C for 30 minutes.