1 Freeze the ginger for around a day or so, if you have time, as this breaks down the fibres slightly and makes it easier to cook. Peel the stems by rubbing the skin off with a blunt knife, which is easier than using a peeler, then cut the ginger into 1cm chunks.

2 Boil the ginger for an hour, barely covered with water (top it up from time to time) until it pierces easily with a knife. 

3 Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid.

4 Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently.

5 Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes.