With March on the horizon, it feels like we’re on the cusp of spring, and nothing makes me feel more excited about the coming season than the vibrant colours and flavours of citrus fruits. From the sweet – a breakfast grapefruit, tangy orange sorbet or lemon drizzle cake – through to the savoury – a squeeze of lime to lift Thai dishes, a grating of lemon zest over creamy pasta, or a zingy gremolata sprinkled on top of a veggie stew – citrus is a surprising all-rounder I wouldn’t be without in my kitchen. Today, I’m using fresh, juicy oranges to make this Fennel & Orange Salad and it’s a real taste of what’s to come this season.
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