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SQUEEZE of lemon can bring a dull sauce to life while the richer fragrance of lime can add another dimension to meals.

Acclaimed food writer and chef Ursula Ferrigno’s new book Lemons And Limes takes inspiration from many classic recipes from around the world that use the citrus fruit as a key ingredient.

She also adds some of her own new creations and says: “My Italian ancestors first travelled to England on a mission to sell the citrus fruit to London bars to use in highly fashionable gin and tonic cocktails.