Citrus season is here. We are seeing lots of fruits appearing on our supermarket shelves, at farmers’ markets and in our own backyards. Apart from the usual methods of tackling an abundance of home produce, such as marmalades, curds, and cakes, citrus can be used in myriad ways. Here are a few suggestions.

How about candied kumquats, sliced and sprinkled with a generous amount of sugar and then slow-roasted in the oven? You can add them to sweet or savoury dishes. Place in jars for future use, the same with mandarins. Scatter caster sugar over a baking dish. Preheat the oven to 220°C. Halve mandarins and press cut side down onto the sugar. Let stand until sugar dissolves and forms a thick crust (about five minutes). Turn your mandarins cut side up and add the juice and rind of one lemon and one orange with two tablespoons of water. Pour around the mandarins and roast until juicy and beginning to caramelise. Serve with ginger custard or ice cream.

On the savoury side, citrus salsa verde is delicious with salmon. Juice and zest one lemon and one orange. Add two tablespoons of olive oil, some grated garlic, and a teaspoon of smoked paprika. Add chopped herbs, parsley and coriander. Serve with salmon that has been slow-roasted with citrus juices as a zesty side.

Citrus salts are an easy addition to your seasonings. Add an equal amount of salt flakes and micro-planed zest. Mix with your fingers to distribute the zest. Air-dry in the open and when dry, store in an airtight container. Use your imagination here: fresh herbs, chilli flakes, etc., to liven up your dishes. You can also use it to season roast chicken, curries, popcorn, vegetables, etc.

And lastly, don’t throw out those peels. Fill up a jar and add white vinegar to cover. Leave for two weeks to infuse. Decant into a spray bottle and use as a surface spray to keep your kitchen sparkling. Can’t ask for more than that!

Lyn Hand