Lemons and Limes

A squeeze of lemon juice can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavor in a subtler (and healthier) way than salt. Smaller, sharper, but more intensely fragrant than lemons, limes work best with exotic, spicy food. Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of fresh chile or pungent garlic, and the best of friends to herbs and olive oil, roast meat, and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try a host of recipes including Lemon, Mushroom, and Tarragon Arancini, Pork Dumplings in Lime-leaf Broth, Oven-baked Lemon Fennel, or Lime and Chile Sweet Potatoes. Ursula also investigates the history and culture of lemons and limes, their health-enhancing benefits, and explains how to grow your own.
Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith's School of Food and Wine, Divertimenti and La Cucina Caldesi in Ireland. She toured the United States, running classes in all Sur la Table stores, is consultant chef to the popular Caffè Nero restaurant chain and has made many appearances on BBC television. The author of more than 18 cookery books (including A Gourmet Guide to Oil & Vinegar and Flavours of Sicily for Ryland Peters & Small), Ursula has also written for many publications, including Olive, BBC Good Food, The Observer and Taste Italia.