• Citrus is rich in vitamin C.
  • Vitamin C maintains a healthy immune system so it is good for preventing colds.
  • Make a salad dressing using fresh lemon, lime or orange juice instead of vinegar.
  • Slice oranges or lemons and place on top of chicken before baking or grilling.

All the various varieties of citrus fruit are available right now, with lemon trees in the garden groaning with the weight of these bright yellow orbs, like decorations on a christmas tree.

So make the most of them, squeeze the juice into ice trays  in the deep freezer and then bag them in ziploc bags so easy to defrost a cube or two whenever needed. The zest added to deserts, chicken dishes, yoghurt or even in salads is delicious and just adds that little extra flavour. It can change a dish from ordinary to outstanding.

One of my favourite dishes is Veal al Limone, a light supper dish that is so tasty that you will be asking for second helpings. Here is a quick and easy recipe for this dish, it will serve four people.

Veal al Limone

  • Veal or pork schnitzel – 8 to 10 slices
  • Butter – 2 tbspns
  • Flour – just enough to coat the schnitzels
  • Lemons – juice of two lemons
  • Chicken stock – 1/4 cup
  • Olive oil – 1 tbspn
  • Flat leaf parsley – 2 tbspns
  • Seasoning – salt and ground black pepper to taste

Heat oil and butter in a non stick pan, lightly coat the schnitzel just before frying and shake off excess flour. Add to the bubbling oil and butter and fry in batches turning them once or twice.

Add the lemon juice, chicken stock and parsley and cook for another 3 to 4 minutes. Season to taste.

Serve with tagliatelli or mash with some lightly grilled asparagus.

Wanting a quick meal when getting home in the evening, you could just grill some tomato with the schnitzel and pop it into a roll with a salad leaf or two. Four minutes flat and you will be in absolute heaven.