Limes

Limes They must be one of the most uplifting and versatile ingredients you can get. Good in sweet or savoury dishes, great with seafood, meat, vegetables, salads, soups, desserts, you name it.

Make a nuoc cham dipping sauce with lime juice, fish sauce, chillies, garlic and sugar.

Make preserved limes by cutting them into quarters (but not all the way through) and packing them with coarse salt. Pop in a jar with more salt and water and leave for a couple of months.

Infuse olive oil or vinegar by putting lime rind in the bottle and leaving it for a couple of weeks, before straining.

Make a lime mayonnaise to serve with seafood.

Add lime juice and zest with some coconut milk when cooking Asian rice.

Make a lime dressing to use on salads, grains and vegetables.

Of course anything with avocado needs lime to keep it fresh. Not just guacamole.

Add lime zest and juice to ice creams, granitas and sorbets, or in your meringues or fools.

Lime and dark chocolate go well together.

Make lime curd instead of lemon curd.

Use lime in shortbread and biscuits, or make a lime syrup cake.