A squeeze of lime can make all the difference to anything from a curry to a beer.
– Lime is particularly good with spicy dishes. A squeeze over any cooked noodle dish will lift it.
– A quarter of lime popped in the neck of a bottle of beer can turn an average beer into a more interesting one.
– Lime juice is particularly good with cucumber and mint. Peel the cucumber and cut into batons, add mint leaves and lime juice and chill. Eat in between spicy courses as a palate cleanser.
– Add the zest and juice of limes to sugar and melt until you have a sweet but sharp syrup (use the juice of about 3 limes, the zest of 1 lime and about 150g caster sugar). Chill and drizzle over fresh berries – the syrup can be stored in a bottle in the fridge.
– A squirt of lime juice on baked chicken breasts will perk them up. Try this: stir finely chopped red chilli into honey and use it to brush over chicken breasts. Bake on an oiled tray in a preheated oven at 200C/400F/Gas 6 until cooked through and golden (20-25 minutes) – sprinkle with lime juice just before eating.
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