Citrus brings vibrancy and zing to savoury and sweet dishes alike
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itrus season brings an entirely new dimension of seasoning – a way to add vibrancy, nuance and brightness far beyond the standard squeeze of lemon. For me, citrus isn’t just acidity: it’s a complex alternative to sugar and vinegar, with varieties that offer bitterness, floral tones, sweetness and sharpness in equal measure. With more than a hundred types of lemons, clementines and limes now available, I find it easiest to think of them in two groups: sour citrus and sweet citrus. Once you know which you’re working with, you can explore each variety’s complexity and decide how best to use it.
A well-seasoned pork chop needs little embellishment, but a punchy citrus butter brings lift and freshness, and cuts through the richness of the meat. For the butter, I use sour lemons for acidity, and balance that with the juice of sweet clementines to round things out.
Prep 10 min
