Whilst lemon trees grow and thrive in the Mediterranean, they can't survive the hot, steamy humidity of Asian countries - so enter limes, yet another supreme gift of nature.
Limes, like lemons, are filled with fragrant acidic juice and the zest contains the same high-flavoured oils. Though limes are a small, green lookalike lemon, their flavour is distinctly different. I love limes and always have them in my kitchen.
If you want a low-fat salad dressing, look no further – just squeeze lime juice all over and it's remarkable how it offers both its own flavour and at the same time manages to enhance other flavours in the salad. It also really enhances the flavour of mango, pawpaw and pineapple.
This is a very sharp, concentrated preserve which goes wonderfully with fish, especially Rösti Crab Cakes. It is also good with Baked Thai Red Curry Chicken – but because it's so strong very little is needed. To sterilise the jar, wash it thoroughly
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
A wonderful centrepiece for Christmas, you can use a bacon joint or gammon for this recipe - packed with flavour and the best crackling ever!
This is a very famous recipe from Florida, where a certain special variety of limes called Key limes are used. Their season is short and there aren't enough grown to export; however, the pie tastes just as good with other varieties of lime in this au