Freeze ginger overnight to tenderise.

Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and slice into pieces. There should be about 450g ginger after peeling and chopping

Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.

Drain the ginger but reserve water.

Then weigh the water, you will need about 600ml so add more water if it’s slightly less or pour some away if it’s more.

Pour the water back into the saucepan and add the granulated sugar.

Bring the water and sugar to a boil.

Add the ginger back in and bring back to a boil then simmer for 5 minutes.

Remove from the heat and leave to cool. Then cover the saucepan and leave overnight.

Place the pan back on the heat. Bring the ginger in syrup back to the boil and turn down to simmer with the lid on for 1-2 hours until the syrup is thick and the ginger is translucent and very tender.

Remove the ginger with a fork onto a wire rack to cool and dry overnight.

Roll the dry ginger in sugar and store in a sterilised glass jar.*