挤点柠檬汁可以让单调的调味汁或者没有生气的汤焕发新生，因为它的酸味用一种比盐更微妙（也更健康）的方式渗入，使味道更鲜美。而酸橙比柠檬更小，更细腻，但香气更浓郁，最适合异国的辛辣食物。尝试一下各种食谱吧，包括柠檬，蘑菇和龙蒿小橙子，柠檬叶肉汤猪肉饺，烤箱烤的柠檬茴香或酸橙和辣椒红薯。厄休拉（Ursula）还研究了柠檬和酸橙的历史和文化，它们对健康的益处，并解释了如何自己种植柠檬和酸橙。

From fresh seafood to luxurious pasta and heavenly desserts – using lemons and limes in your cooking will make your food sing.

A squeeze of lemon juice can bring a dull sauce or lacklustre soup to life as its tartness cuts through and brings out flavour in a subtler (and healthier) way than salt. Smaller, sharper but more intensely fragrant than lemons, limes work best with exotic, spicy food. Some dishes call for the sharp, clear lift of lemon, at other times the richer fragrance of lime is more appropriate. They are both perfect as an antidote to the heat of fresh chilli or pungent garlic, and the best of friends to herbs and olive oil, roast meat and freshly grilled seafood. Their brightness is also perfect in sweet, buttery desserts. Try a host of recipes including Lemon, Mushroom and Tarragon Arancini, Pork Dumplings in Lime-leaf Broth, Oven-

baked Lemon Fennel or Lime and Chilli Sweet Potatoes. Ursula also investigates the history and culture of lemons and limes, their health-enhancing benefits, and explains how to grow your own.