simple.
Use it up
Savvy ways to use up the open, partly used bits and bobs left over from some of the recipes in this issue BY JESS MEYER
Lime leaves
(from orange, lemongrass and lime leaf marmalade p23)
• THAI-STYLE ‘CHIMICHURRI’ Serves 6-8
Finely chop a few lime leaves, 1 lemongrass stalk, a bunch of coriander and 1 red chilli (remove the seeds if you’re sensitive to heat). Mix in a bowl with 3 finely chopped garlic cloves, 3-4 tbsp fish sauce, the juice of 2-3 limes, 2 tbsp honey and enough olive oil to make a coarse-textured sauce (about 125ml). Serve with grilled meat, fish or roasted vegetables.
•ADD TO PICKLES AND
FERMENTS Add 1-2 whole leaves to your next batch of sauerkraut, pickled lemons/ limes or kombucha to boost it with a subtle hit of lime.
• LIME LEAF BUTTER Mix together 150g softened unsalted butter, 4-6 finely chopped lime leaves, 2 tbsp grated ginger, a pinch of cayennepepper and a large pinch of salt. Shape into a log, wrap in cling film and chill. The butter will keep in the fridge for up to 1 week, or freeze for up to 6 months. Use it to finish sauces, melt and drizzle over seafood or slather over a chicken before roasting.