What to do with lemons
From freshly squeezed lemonade to a preserve with a tangy kick, the lemon is a versatile ingredient.
Availability: Year-round, depending on variety. Plentiful in winter months, but they are lovely in summer when they highlight summer flavours perfectly.
Buying: Choose firm lemons with unblemished skins.
Storing: Lemons can be stored in or out of the fridge in cooler weather.
Preparation: Wash and dry well, and use as required.
Ideas for using lemons
- Got lots of lemons? Preserve them by cutting into a lemon, stuffing it with rock salt and storing it in preserving jars in lemon juice. After a few weeks, they're ready to add to pasta, couscous, stews or any dish that needs a lemony kick.
- Slice lemons and pan-fry with white fish. They'll caramelise and add a lemony sauce to the fish.
- Lemony couscous is complementary to meat dishes. Add a squeeze of lemon juice and some zest to the couscous with water or stock.
- Place half a cut lemon inside a chicken before roasting it to infuse the meat with a lemony flavour.
- Use lemon-infused oil for a change in dressings and pasta sauces.
- Try using slivers of lemon flesh in your cooking. A modern prawn cocktail, made with prawns, avocado and slices of lemon flesh mixed through with a little mayonnaise and lettuce is a delicious treat.
- Homemade lemonade is a refreshing drink on ice – mix water or soda with lemon juice and sugar or honey to your taste. Thin lemon slices added to ice cubes and frozen, make a lovely touch in a jug of water for the table (or a gin and tonic!).