by Nadiya Hussain

Citrus works just as well with savoury dishes as it does with sweet. Grapefruit’s combination of sweet and bitter works really nicely in Nadiya's simple chicken stew.

Main course


Grapefruit make excellent marmalade. Their pithy skin is also good candied, if blanched several times in fresh water, then simmered in sugar syrup. Otherwise, cut away the thick bitter pith and skin from grapefruit segments before cutting the segments out of their fibrous casing. Prepared in this way, grapefruit tastes good in sweet and savoury salads. Fresh coriander, chilli, other citrus fruit, shellfish and salad leaves all favour grapefruit in savoury dishes. Freshly squeezed grapefruit juice also makes refreshing sorbets, jellies, mousses and syllabubs.