WHAT DO DO WITH A GLUT

If, unlike Lynda, you are lucky enough to have a surplus of grapefruit, juice the extras, use the skins for marmalade, then add both to a pot of mulled wine fortified with citrus liqueur. Or, fill your workday thermos with a virgin version, as mulled wine is equally moreish when made with a teetotal tipple such as Giesen 0% New Zealand Merlot or Jacobs Creek Unvined Shiraz.

MARMALADE MULLED WINE 750ml red wine

500ml fresh grapefruit juice

1 cinnamon stick

1 star anise

1 teaspoon vanilla extract

1 bay leaf

½ cup marmalade

50ml Cointreau or Triple Sec (optional) fresh bay leaves and orange slices,

to garnish

Combine all ingredients except the liqueur (and garnishes) in a large pot or slow cooker and bring to a very gentle simmer. Just before serving, take off the heat, strain out the whole spices and add the citrus liqueur. Serve garnished with orange slices and fresh bay leaves.