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I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

I want to make lemonade out of the lemons that were dealt to me.

Look, just tell me where that lemon came from and I'll shut up and go away.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

This is kind of weird, but I eat lemons with salt as snack. They're so good!

Lemons clean everything. It's the greatest disinfectant.

We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.