I am here to celebrate the citrus season, with their brightness, the joy they add to cold winter days, the liveliness they lend to rich dishes, or the depth of flavour they give to the simplest salads. In this episode, I’m sharing how I use them, when I’m not munching on clementines directly from a paper bag coming home from the market, juicing oranges and bergamots in the morning, or zesting a lemon in a cake batter.
You’ll find recipes for fresh dressings for pasta, like lemon tagliolini, recipes for your main courses, from beef skewers to guinea fowl with orange and roasted sea bream with lemons and bergamots, many side dishes and, of course, plenty of desserts. Last but not least, preserves: marmalade, which is the first preserve I make every year, changing from time to time the citrus fruit ratio, and candied orange and citron peels.
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