Ocado Organic Unwaxed Lemons

Ocado Organic Unwaxed Lemons.

These juicy lemons are perfect for adding a zesty kick to your favourite dishes and drinks and with no wax coating, they're suitable for vegans and you can wash then grate or zest as needed. Their glossy yellow skin is famously aromatic, and their juicy, pale yellow flesh is prized for its strong, sour acidity and refreshing taste. If you do enjoy eating the whole fruit, a medium lemon (approx. 80g) is 1 of your 5 a day.

Their powerful flavour makes them a key ingredient for adding a zesty lift to both sweet and savoury dishes. Use a squeeze of fresh lemon juice to cut through the richness of roasted meat or fish, or add a slice to drinks for a refreshing and fragrant garnish. They are a staple in marinades and dressings, adding a bright, tangy note to salads.

Lemons are also ideal for a wide range of cooking and baking applications. Their juice and zest can be used to create classic desserts, such as a lemon tart or a zesty drizzle for cakes and biscuits. Add a touch to sauces or preserves to add a classic citrus flavour, or use them to make a sharp, delicious marmalade.

Looking for recipe inspiration?
If you like what you see in our serving suggestion, scroll down for this colourful Turmeric Chicken and Carrot Traybake recipe.

If you're looking to fill your cupboards, fridge and freezer with more of the organic products you love, search 'Ocado organic' to see our full range.

Certification body - Soil Association
Certification number - GB-ORG-05 Non-UK Agriculture

Country of origin may vary due to seasonality.

Country of origin may vary between Chile, Italy, South Africa and Spain.

Keep refrigerated 0 to +5°C.
Wash before use.

Net Bag

Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Turmeric Chicken and Carrot Traybake
By OcadoLife
Prep time: 10 mins
Cook time: 30 mins
Serves: 4

Ingredients:
4 tbsp olive oil
1 tbsp ground turmeric
2 tsp fennel seeds
1 tsp coriander seeds, crushed
8 skin-on chicken thighs
1 (400g) pack chantenay carrots
2 tbsp tahini
2 lemons, 1 zested and juiced, 1 cut into wedges
1 pinch sea salt
200g Greek yoghurt
1 handful coriander, leaves picked

Method
Step 1
In a large bowl, combine 2 tbsp oil with the turmeric, fennel, crushed coriander seeds and a good pinch each of salt and black pepper. Add the chicken thighs and toss well to coat; cover and chill for at least 2 hrs or ideally overnight.

Step 2
Preheat the oven to 200°C/180°C fan/gas 6. Arrange the chicken thighs skin-side up in a roasting tin. Scatter the carrots around them, then drizzle over any remaining marinade. Roast for 30 mins or until the chicken is cooked through.

Step 3
Meanwhile, make the dressing. In a small bowl, combine the remaining 2 tbsp oil with the tahini, lemon zest and juice. Add a pinch of sea salt and mix well.

Step 4
To serve, dollop some yoghurt onto each plate; top with a couple of thighs, some carrots and the dressing. Finish with a few coriander leaves and lemon wedges.