Add the tomatoes, orange peel and two cups water.

Add the orange juice and peel, salt and pepper and cover.

Add the saffron, orange peel, tomatoes, white wine and fish stock or clam juice.

Add olive oil, the garlic, thyme and lemon peel.

Remove from heat, add lemon peel and drained penne and toss.

Add lemon peel and egg; beat 2 minutes at medium speed.

Then I added orange peel to the pan along with broth and a little ginger and garlic.

Add the thyme sprigs, lemon peel, one cup wine and enough stock to cover the shanks.

Add the garlic and lemon peel and cook for two to three minutes.

It's unique citrus character comes from adding orange peel and coriander to the boil.