Now is the time for citrus. Clementines, blood oranges, heady bergamots, perfect leafy lemons, plump grapefruit, blush and Seville oranges all abound. Citrus is ever-present in my cooking, most often lemon or lime, but during this time of plenty I’ll dress my salads in a vinaigrette made with clementines. Or I’ll throw a halved blood orange into my tray of vegetables, then once its edges have browned and its fruit has turned jammy, I’ll squeeze its juice over the veg. But this week, citrus gets top billing: a salad of sharp-sweet oranges and crisp bitter lettuces; and an ultra-simple lemon pickle inspired by south India. Pickling the season’s lemons makes them a year-round favourite to enjoy with curries, stews and flatbreads.
Click here for these recipes: https://www.theguardian.com/lifeandstyle/2018/feb/12/citrus-salad-lemon-pickle-recipes-anna-jones
