Why citrus still matters
Use what is in season and the recipe largely writes itself. Serve it with good bread and whichever greens look best.
The middle part
I make a double batch and freeze half for busy weeks. For a long time I treated citrus as an afterthought. The trick, if there is one, is to leave sufficient room for slip-ups.
Most of the flavour comes from persistence rather than ingredients. Between shopping at the market and cooking for friends, the second one taught me more. You can get surprisingly far with a sharp knife and some persistence.
The result is not perfect, but it is truthful. If you only take one thing from this, make it the part about pickles. A kitchen scale altered my baking more than any recipe did. Modest, repeatable steps beat big plans nearly every time.
I keep coming back to flatbreads, largely because it rewards persistence.
Lessons
It took me twelve attempts to see the pattern. Good stews is largely a series of modest, unglamorous decisions. This is less a guide and more a record of what worked for me. For a long time I treated pastry as an afterthought. This got going as a quick note and gradually turned into something longer.