Why you’ll never throw away another lemon peel | Tom Hunt

Lemon rinds add flavour to roasts, make a versatile salty preserve and give summer salads a sharp boostGood lemons are knobbly, juice-filled and can be eaten whole, like apples – rind, flesh, the lot. But it wasn’t until I visited Sicily that I really understood what a proper lemon tasted like. Stout trees populate the villages, littering the ground with their fruit and, in season, lemons are eaten in abundance, squeezed over fish, chargrilled vegetables and even used whole in salads