Lemons

Sharp, acidic and bright. Lemons bring a clean sourness that acts as a natural flavour enhancer for both sweet and savoury dishes.

Full of vitamin C, which your immune system needs to do its job.

The citric acid helps your body pick up iron from plant foods too. So a squeeze of lemon on your lentils isn't just for flavour, it's smarter eating.

Look for lemons that feel heavy for their size. Weight usually means more juice.

The skin should be bright yellow and have a slight give when squeezed. Avoid anything with green patches or shrivelled skin, as these will be dry and overly tart.

Keep them in the fridge to make them last up to a month.

If you leave them in a bowl on the counter, they’ll look great for a few days but will start to dry out and lose their zing within a week.

The juice provides acidity to balance fats and rich flavours. The zest contains essential oils that provide a floral, aromatic punch without the extra liquid.

Use the juice at the end of cooking to brighten soups or stews. Use the zest in marinades or baked goods for a concentrated lemon flavour.