1.   Arrange the courgettes on a serving platter with the trout and reserved grapefruit segments.

2.   Another technique is to encase grapefruit segments in crackling sugar, then arrange them on a plate with grapefruit or chocolate sorbet, or vanilla ice cream.

3.   A platter of swordfish with grapefruit segments and leaves of spinachy greens was the piece de resistance.

4.   Add the reserved juices from the grapefruit segments to the skillet and stir to blend.

5.   Next to the scallops, arrange the grapefruit segments, all facing the same direction, in a row.

6.   Place three grapefruit segments to one side and a slice of goat cheese opposite.

7.   Serve the fish on a platter garnished with the spinach and the grapefruit segments.

8.   Using a slotted spoon, dip the grapefruit segments into the syrup, then transfer to a bowl of ice water until the sugar hardens.