It’s a pricey year for all produce this year.
So if sidestepping some of the fresh produce is becoming a habit, and your cooking might be lacking flavour, try these.
One piece, finely sliced and add to plain yoghurt or mayonnaise makes a gorgeous sauce to use with fish (add dill or parsley as well)
Finely chopped and added to cous cous, or rice before cooking adds a mellow citrus flavour.
Use the juice & and inside segment as a marinade for chicken, pork or fish.
Also great added to Morrocan tagines – I would say casserole, but it’s not particulary groovy these days….