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Arbroath smokie, spinach, sweet potato and baby leek salad with lemon dressing | [
"5 Chantenay, or other, carrots, scrubbed",
"2 tbsp olive oil",
"100g/3½oz spinach leaves",
"salt and freshly ground black pepper",
"25g/1oz butter",
"4 baby leeks, trimmed but left whole",
"¼ sweet potato, cut into thin slices on a mandoline",
"1 tsp caster sugar",
"1 orange, juice only",
"85g/3oz Arbroath smokie, flaked",
"3 tbsp olive oil",
"1 tbsp lemon juice",
"1 tsp Dijon mustard",
"½ lemon, zest only",
"handful fresh chervil, to garnish"
] | [
"For the salad, boil the Chantenay carrots for 5-7 minutes, until tender. Drain and set aside.",
"Heat one tablespoon of the oil in a frying pan and stir fry the spinach leaves for 1-2 minutes, until wilted. Season, to taste, with salt and freshly ground black pepper.",
"Heat the butter in another pan and fry the leeks for 6-8 minutes, until tender and slightly browned. Remove from the pan and set aside on a plate.",
"Heat the remaining tablespoon of oil in the same pan and fry the slices of sweet potato with the sugar and orange juice for about five minutes, until they are tender and caramelised.",
"For the dressing, place all the dressing ingredients, except the chervil, into a bowl and whisk well to combine.",
"To serve, place the wilted spinach on a serving plate and arrange the carrots, leeks and sweet potato on top. Top with the Arbroath smokie flakes and drizzle over the lemon dressing. Garnish with the chervil."
] |
Artichoke, pepper and broad bean salad with lemon dressing | [
"¼ onion, very finely sliced",
"¼ red pepper, finely sliced",
"4 artichoke hearts in oil, drained and cut into wedges",
"1 tbsp chopped fresh chives",
"1 tbsp chopped fresh coriander",
"50g/1¾oz broad beans, skins removed",
"½ lemon, juice only",
"3 tbsp olive oil",
"salt and freshly ground black pepper"
] | [
"Combine the onion, pepper, artichoke hearts, chives, coriander and broad beans in a bowl.",
"In a separate bowl, whisk together the lemon juice, olive oil and salt and freshly ground black pepper. Pour over the salad, stirring to coat everything. Serve."
] |
Okra stew with lemon and herb basmati rice | [
"1 tbsp olive oil",
"½ red onion, finely sliced",
"1 clove garlic, finely chopped",
"½ tbsp chilli powder",
"75g/2¾oz okra",
"1 fresh plum tomato, chopped",
"1 tbsp fresh chives, chopped",
"1 tbsp fresh coriander, chopped",
"300ml/10fl oz hot vegetable stock",
"salt and freshly ground black pepper",
"pinch chopped chives to garnish",
"100g/3½oz basmati rice, cooked according to packet instructions",
"1 tbsp fresh coriander, chopped",
"1 lemon, zest and juice only",
"1 thin lemon slice, to garnish",
"salt and freshly ground black pepper"
] | [
"Heat the oil in a medium saucepan over a medium heat. Add the red onion and garlic and cook for two minutes to soften.",
"Add the chilli powder, okra, tomato and herbs and cook for two more minutes.",
"Add the stock and bring to the boil. Reduce the heat and simmer for eight minutes.",
"Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl.",
"To make the rice, place the cooked rice into a large bowl.",
"Add the coriander, lemon zest and juice and mix together.",
"Season, to taste, with salt and freshly ground black pepper and transfer to a warm bowl.",
"To serve, garnish the stew with a pinch of chopped chives. Serve the rice alongside and garnish with the lemon slice."
] |
Baby cos salad with preserved lemon dressing | [
"6 cloves garlic",
"extra virgin olive oil",
"2 lemons, juice only",
"2 preserved lemons, finely chopped",
"sea salt and freshly ground black pepper",
"2 baby cos lettuce",
"2 whole '5' minute eggs, peeled",
"4 best quality anchovies",
"8 black olives",
"grated parmesan"
] | [
"To make the dressing, crush the garlic in a mortar and pestle or garlic press.",
"Add some olive oil together with the lemon juice, preserved lemon, sea salt and pepper. Mix well.",
"To serve the salad, cut the cos lettuce in half lengthways and place on a serving platter.",
"Cut the eggs in half and place over the lettuce followed by the whole anchovies, olives, plenty of pepper and grated parmesan.",
"Finish with the dressing over the top."
] |
Roasted pepper, broccoli and lemon salad | [
"dash olive oil",
"small handful purple sprouting broccoli, cut into florets",
"½ Romero pepper, sliced",
"½ onion, sliced",
"2 cloves garlic, sliced",
"1 lime, halved",
"1 lemon, halved",
"salt and freshly ground black pepper"
] | [
"Preheat the oven to 200C/400F/Gas 6.",
"Heat the olive oil in an ovenproof frying pan, then add the broccoli, pepper, onion, garlic, lime and lemon halves and fry for 2-3 minutes, stirring frequently. Season with salt and freshly ground black pepper, then place into the oven and roast for 6-8 minutes, or until the vegetables are tender.",
"To serve, pile the vegetables into a serving dish and squeeze over the juice from the roasted lemon and lime, and drizzle over with a little olive oil."
] |
Baked lemon and vanilla cheesecake | [
"50g/2oz butter",
"100g/3½oz digestive biscuits",
"75g/3oz amaretti biscuits",
"50g/2oz soft brown sugar",
"50g/2oz grounds almonds",
"200g/7oz cream cheese",
"200g/7oz ricotta cheese",
"juice and rind of lemon",
"1 vanilla pod",
"200g/7oz caster sugar",
"4 eggs, separated",
"150ml/5fl oz double cream",
"pinch of salt",
"icing sugar"
] | [
"Melt the butter in a saucepan.",
"Meanwhile, crush the digestive and amaretti biscuits in a plastic bag, using a rolling pin.",
"Combine the butter, biscuits, brown sugar and ground almonds.",
"Press into the base of a greased, 24cm/9½in spring form loose-bottomed cake tin. Chill for 30 minutes.",
"Mix together the cream cheese, ricotta cheese, lemon juice and rind, seeds from the vanilla pod, caster sugar, egg yolks and double cream.",
"Add the salt to the egg whites and beat until firm, using an electric hand whisk.",
"Gently fold the egg whites into the cheese mixture and pour into the cake tin.",
"Bake for 30 minutes at 160C/300F/Gas2.",
"Increase the heat to 170C/325F/Gas3. For a further 30 minutes.",
"Turn off the oven and open the door.",
"Allow the cheesecake to cool in the oven.",
"Dredge with icing sugar to serve."
] |
Bake-in-the-bag monkfish with preserved lemon couscous | [
"250g/9oz couscous",
"2 tsp ground cumin",
"1 tsp cumin seeds",
"6 spring onions, thinly sliced",
"2 preserved lemons, washed, sliced, inner pulp removed, skinroughly chopped",
"2 tsp chopped fresh coriander",
"18 cherry tomatoes, quartered",
"1.2kg/2lb 9oz monkfish fillet",
"6 tbsp extra virgin olive oil",
"1 tsp saffron threads",
"2 small fennel bulbs, cut in half, core removed, sliced into 5mm slices",
"salt and freshly ground black pepper",
"1 cucumber, peeled, seeded and sliced",
"15 radishes, sliced thinly",
"200g/7oz Greek yoghurt",
"1 lemon, juice only",
"½ tsp sumac (available from some supermarkets and Middle Eastern shops)",
"2 tbsp extra virgin olive oil",
"salt and freshly ground black pepper"
] | [
"Preheat the oven to 200C/400F/Gas 6.",
"For the monkfish parcels, mix all the monkfish parcel ingredients, except the monkfish, olive oil, saffron and fennel, into a bowl.",
"Place the monkfish fillet onto a chopping board and cut into 1cm/½in thick, angled slices (the idea is to have around 2-3 nice monk medallions per serving.",
"Place a small pan with 180ml/6fl oz water onto the stove to boil. Once boiling, add the saffron and immediately remove from the heat.",
"Cut out six large sheets of kitchen foil and lay them out onto a flat work surface. Fold each sheet in half to create a crease, then open out again.",
"Pour two tablespoons of the olive oil into the couscous mixture and stir well so that all the grains are well coated in oil.",
"Add the saffron water and stir again to combine.",
"Spread a little of the olive oil into the centre of the front half of each of the open foil sheets. Divide the fennel equally among the six sheets, arranging onto the oil.",
"Divide the couscous mixture outequally, placing on top of each of the piles of fennel.",
"Top each portion of couscous mixture with 2-3 slices of monkfish.",
"Drizzle equal amounts of the rest of the extra virgin over each portion of monkfish and season each with salt and freshly ground black pepper.",
"Bring the top edge of foil of each parcel over the monkfish and couscous pile to meet the bottom edge. Seal the edge by folding it over tightly three times and secure by pressing down firmly with your fingers. Turn each parcel 180 degrees and do the same to the opposite open side.",
"Each parcel should be well-sealed on three sides, with just the top open. Carefully place each parcel at a 45 degree angle, so as not to disturb the arrangements inside.",
"Carefully add three tablespoons of water into each bag, then seal the top edge of each parcel by the same folding process as before.",
"Place the parcels onto two baking trays and transfer to the oven to bake for 15-20 minutes. If the parcels are in the oven at different heights, swap over the shelves halfway through.",
"The parcels should have puffed up like pillows. Take the parcels out of the oven and place straight onto warmed plates.",
"For the salad, combine all the salad ingredients together in a large clean bowl and season, to taste, with salt and freshly ground black pepper.",
"To serve, present the parcels on their plates and cut them open at the table. Serve the salad in its bowl and allow people to help themselves."
] |
Basic pancakes with sugar and lemon | [
"110g/4oz plain flour, sifted",
"pinch of salt",
"2 eggs",
"200ml/7fl oz milk mixed with 75ml/3fl oz water",
"50g/2oz butter",
"caster sugar",
"lemon juice",
"lemon wedges"
] | [
"Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.",
"Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.",
"Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.",
"Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.",
"To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon."
] |
Basil and lemon syllabub with redcurrant compôte | [
"250ml/9fl oz double cream, whipped",
"1 lemon, juice and zest",
"50g/2oz icing sugar",
"handful fresh basil, roughly chopped",
"100g/3½oz redcurrants",
"50g/2oz caster sugar",
"1 orange, juice and zest",
"2 sprigs fresh basil"
] | [
"For the syllabub, fold together the whipped cream, lemon juice and zest, icing sugar and basil leaves and spoon into two glass serving bowls. Chill until required.",
"For the compote, place the redcurrants, sugar and orange zest and juice into a small saucepan and simmer for 5-10 minutes, or until the sugar has dissolved. Leave to cool slightly.",
"To serve, pour the compote over the syllabub and garnish with sprigs of basil."
] |
Battered pollock baguettes with mushy peas and lemon mayonnaise | [
"225g/8oz dried marrowfat peas",
"1 tsp bicarbonate of soda",
"25g/1oz butter",
"salt and freshly ground black pepper",
"2 free-range egg yolks",
"1 tsp English mustard",
"300ml/10½fl oz rapeseed oil",
"2 lemons, zest and juice",
"200g/7oz plain flour",
"15g/½oz fresh yeast",
"pinch caster sugar",
"pinch salt",
"1 tbsp cider vinegar",
"200ml/7fl oz beer",
"dripping or vegetable oil, for deep frying",
"1kg/2lb 4oz pollock fillets, skin on, pin bones removed, cut into 5cm/2in fishfingers",
"sea salt, to taste",
"1 long baguette, cut in half lengthways",
"50g/1¾oz butter, softened"
] | [
"For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight.",
"Drain the soaked peas and rinse them under cold water.",
"Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little.",
"Beat in the butter and season, to taste, with salt and freshly ground black pepper.",
"Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed.",
"For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter.",
"Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.",
"Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)",
"Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.",
"When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown.",
"To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves."
] |
Beef curry with lemon and sweet potato mash | [
"1 tbsp olive oil",
"150g/5½oz rump steak, cut into bite-sized chunks",
"½ red onion, chopped",
"1 tsp curry powder",
"1 bay leaf",
"¼ tsp chilli flakes",
"4 tbsp red wine",
"salt and freshly ground black pepper",
"1 tbsp chopped fresh coriander",
"1 sweet potato, peeled and cut into cubes, boiled until tender and drained",
"2 tbsp double cream",
"½ lemon, juice only",
"salt and freshly ground black pepper",
"55g/2oz green beans, topped and tailed, blanched"
] | [
"For the beef curry, heat the oil in a large pan and fry the steak pieces, stirring frequently, until browned all over.",
"Add the onion and cook until softened.",
"Add the spices and cook for a further minute.",
"Add the red wine and cook for 8-10 minutes, or until the beef is cooked through. Season, to taste, with salt and freshly ground black pepper and stir in the coriander.",
"For the sweet potato mash, place the cooked sweet potato into a bowl with the cream and lemon juice. Season, to taste, with salt and freshly ground black pepper and mash with a potato masher until smooth.",
"To serve, place the mash onto a serving plate with the blanched green beans and top with the curry."
] |
Beef kebabs with harissa and lemon rice | [
"15g/½oz dried red chillies, soaked in cold water, drained and roughly chopped",
"50g/2oz fresh red chillies, seeds removed, roughly chopped",
"2 tsp ground cumin",
"2 tsp ground caraway seeds",
"1 tbsp smoked sweet paprika",
"2 garlic cloves",
"2 tbsp tomato purée",
"3 tbsp red wine vinegar",
"4 tbsp olive oil",
"800g/1lb 12oz rump steak, cut into large cubes",
"1 tbsp olive oil",
"salt and freshly ground black pepper",
"2 red onions, cut into wedges",
"1 lemon, juice only",
"50g/2oz butter",
"2 tbsp olive oil",
"1 onion, finely chopped",
"1 garlic clove, finely chopped",
"275g/10oz basmati rice",
"1 lemon, zest and juice",
"450ml/16fl oz chicken stock",
"salt and freshly ground black pepper",
"3 tbsp coriander leaves, roughly chopped"
] | [
"For the harissa, place all of the harissa ingredients into a food processor and blend to make a smooth paste. Set aside.",
"For the kebabs, heat a griddle pan until hot. Place the steak cubes in a bowl and add the olive oil and salt and freshly ground black pepper, to taste. Mix to coat the steak in the seasoning and oil.",
"Thread the meat onto metal skewers, alternating with the wedges of red onion.",
"Place the skewers onto the griddle and cook on each side for 1-2 minutes, or until cooked to your liking. Baste with a little of the harissa every 30 seconds or so. Once the meat is cooked, squeeze over the lemon juice.",
"For the lemon rice, heat a lidded sauté pan over a medium heat, add the butter, olive oil, onion and garlic and sauté for two minutes until the onion and garlic are just softened, but not browned.",
"Add the rice, lemon zest and juice to the pan and mix well. Add the chicken stock and bring to a simmer.",
"Cover, reduce the heat and simmer for 12-15 minutes until the rice is tender and all the liquid has been absorbed. Season with salt and freshly ground black pepper, to taste, then stir in the coriander.",
"Serve the skewers with the rice alongside and with a dollop of harissa."
] |
Blackcurrant delice with mini doughnuts, lemon posset and sugared almonds | [
"190g/6¾oz sugar",
"1 tbsp liquid glucose",
"350g/12oz blackcurrants",
"50ml/2fl oz sorbet syrup (from above)",
"60g/2¼oz sugar",
"1 free-range egg white",
"blackcurrant purée (from above)",
"12g/½ oz powdered milk",
"½ vanilla pod",
"3 medium free-range egg yolks",
"25g/1oz caster sugar",
"4½ gelatine leaves, soaked in cold water for 15 minutes",
"Italian meringue (from above)",
"200ml/7fl oz crème de cassis",
"400ml/14fl oz double cream, lightly whipped to the ribbon stage",
"1 ready-made round sponge flan base, cut in half horizontally (you will only need one half)",
"50ml/2fl oz sorbet syrup (from above)",
"1 tbsp blackcurrant purée (from above)",
"50ml/2fl oz sorbet syrup (from above)",
"3 tbsp blackcurrant purée (from above)",
"3 gelatine leaves, soaked in cold water for 15 minutes",
"600ml/20fl oz double cream",
"150g/5½oz caster sugar",
"2 large lemons, zest and juice only",
"250g/9oz strong white flour",
"pinch salt",
"50g/1¾oz caster sugar",
"30g/1oz butter, softened",
"1 tsp fast-action yeast",
"vegetable oil, for deep frying",
"1 egg white",
"550g/1lb 4oz blanched almonds",
"200g/7oz caster sugar",
"¼ tsp sea salt",
"mint sprigs"
] | [
"For the sorbet syrup, put the sugar, glucose and 165ml/5½fl oz water in a saucepan and bring to the boil, stirring occasionally with a wooden spoon. Boil for about 2-3 minutes. Pass the syrup through a fine sieve to remove any sugar crystals. (CAUTION: boiling sugar is extremely hot.) Set aside to cool completely.",
"For the blackcurrant purée, place the blackcurrants in a blender with the syrup and blend until smooth. Pass the mixture through a fine sieve into a bowl.",
"For the Italian meringue, place the sugar and 5 teaspoons water in a pan. Slowly heat until the syrup reaches 110C/230F on a sugar thermometer. At this stage, place the egg whites in the bowl of a freestanding mixer and whisk until firm peaks form when the whisk is removed.",
"As soon as the sugar reaches 121C/250F, remove the pan from the heat. Immediately resume whisking the egg whites. With the beater at its lowest speed, pour in the melted sugar, in a steady stream, making sure it is clear of the beaters. Continue beating for about 5 minutes, until the meringue is tepid.",
"For the blackcurrant mousse, reserve 4 tablespoons of the blackcurrant purée and set aside. Put the remaining purée in a saucepan with the powdered milk and vanilla pod. Bring to the boil.",
"Put the egg yolks and caster sugar in a large bowl and whisk until the mixture leaves a trail when the whisk is removed (the ribbon stage). Pour the blackcurrant mixture over the egg mixture, whisking continuously, then return the mixture to the pan. Heat gently, stirring continuously with a spatula, until the custard is thick enough to coat the spatula. Do not allow it to boil or the custard will split.",
"Remove the pan from the heat and stir the drained gelatine into the custard. Discard the vanilla pod, then pass the custard through a fine sieve into a bowl and leave to cool, stirring occasionally to prevent a skin forming.",
"For the base, place one half of the sponge flan base on a board. Mix together the syrup and a tablespoon of the reserved blackcurrant purée. Brush the mixture over the sponge. Place a 25cm/10in flan ring (about 6cm/2½in deep) onto the sponge and cut out a circle to form the base. Put the sponge base in the bottom of the flan ring and place on a flat plate or board.",
"When the blackcurrant custard is lukewarm, gently fold in half of the Italian meringue (you do not need the remainder for this recipe). Stir in the crème de cassis, then fold in the whipped cream. Start to assemble the dessert immediately, before the gelatine causes the mousse to set.",
"Fill the flan ring with the blackcurrant mousse mixture, leaving a small gap at the top, and carefully smooth the surface using a palette knife. Place in the freezer or a very cold fridge for 2-3 hours, or until the mousse is set.",
"For the glaze, put the syrup and the remaining blackcurrant purée in a pan and heat gently. Remove from the heat and stir in the gelatine. Leave to cool, then spread the glaze over the top of the mousse. Place into the fridge to chill while you make the doughnuts.",
"For the lemon posset, slowly bring the double cream and sugar to the boil in a large saucepan set over a low heat, stirring well to dissolve the sugar in the cream. Boil for 3 minutes, then remove from the heat and set aside to cool.",
"Once the cream mixture has cooled, whisk in the lemon juice and zest. Pour the posset mixture into a medium bowl and chill in the fridge for at least 3 hours.",
"For the mini doughnuts, combine the flour, salt and caster sugar in a large bowl.",
"Mix in the butter, 150ml/5fl oz water and yeast until the mixture comes together to form a smooth dough. Cover with cling film and set aside in a warm place for about an hour, or until doubled in size.",
"Divide the dough into 12 equal portions and roll each into a ball.",
"Line a baking tray with baking parchment and place the dough balls on top, leaving plenty of room between each ball. Cover with a tea towel and set aside in a warm place to prove for a further 20 minutes.",
"When the dough has proved, preheat a deep-fat fryer to 150C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)",
"Carefully lower the doughnuts into the hot oil in batches and deep-fry for 3-4 minutes, or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.",
"For the sugared almonds, preheat the oven to 130C/110C Fan/Gas 1 and line a baking tray with baking parchment.",
"Lightly beat the egg white with a tablespoon water. Add the almonds and stir until well-coated. Mix the sugar and salt together and sprinkle over the nuts. Toss to coat, and spread evenly on the tray.",
"Bake for 1 hour, stirring occasionally, until golden-brown. Leave to cool.",
"To serve, remove the delice from the mould using a chef’s blow torch and place slices on serving plates. Garnish with the mini doughnuts and sugared almonds. Stir the posset and place a quenelle on each plate. Top with a sprig of mint."
] |
Blueberry and lemon millefeuille | [
"115g/4oz icing sugar, plus extra for dusting",
"250g/9oz shop-bought puff pastry",
"200g/7oz (or 1 punnet) blueberries",
"165ml/5½fl oz whipping cream",
"25g/1oz icing sugar",
"1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)",
"1 lemon, finely grated zest and a squeeze of the juice"
] | [
"Line a large baking tray with greaseproof paper. Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm/10½ x 12in, trimming the edges straight. It should be super thin, as thin as you can get it, without stretching the pastry.",
"Cut out 18 rectangles about 9cm/3½in long and 5cm/2in wide and place them on the prepared baking tray. Sprinkle with lots of icing sugar and put in the fridge for 30 minutes.",
"Preheat the oven to 200C/400F/Gas 6.",
"Remove the pastry from the fridge and bake in the oven for five minutes, then remove from the oven and sprinkle the pastry with more icing sugar. Return to the oven and bake for a further five minutes, or until the pastry turns golden-brown. Remove from the oven and set aside.",
"For the sweetened cream, put the cream, icing sugar and vanilla in a large bowl and whip until medium-stiff peaks form when the whisk is removed from the bowl. Fold in the lemon zest and juice, to taste, then scoop the mixture into a piping bag fitted with a 1cm/½in straight nozzle.",
"Place one of the pastry thins on a serving plate. Pipe blobs of cream over the pastry and put the blueberries between the cream, then put another pastry thin on top and repeat with one more layer. Sprinkle the top layer with more icing sugar and repeat until all the pastry and cream is used up."
] |
Blueberry and lemon traybake | [
"125g/4½oz butter, softened",
"225g/8oz caster sugar",
"2 free-range eggs",
"250g/9oz soured cream",
"1 unwaxed lemon, zest and juice",
"300g/10½oz self-raising flour",
"½ tsp baking powder",
"150g/5½oz blueberries",
"50g/2oz butter, softened",
"300g/10½oz icing sugar, sieved, plus extra for dusting",
"200g/7oz cream cheese",
"1-2 tbsp lemon juice",
"50g/2oz blueberries"
] | [
"Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).",
"Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries.",
"Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.",
"Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar."
] |
Blueberry and lemon fool tarts | [
"125g/4oz blueberries",
"½ lemon, juice only",
"3 tbsp lemon curd",
"200ml/7fl oz double cream",
"200g/7oz ready-made shortbread biscuits",
"50g/2oz roasted hazelnuts, chopped",
"50g/2oz butter, melted",
"6 x 10cm/4in loose-bottomed tartlet tins",
"25g/1oz blueberries",
"½ lemon, zest only"
] | [
"Place the blueberries and lemon juice into a small saucepan over a gentle heat. Cook until the blueberries are beginning to burst open and are softened.",
"Using a hand blender, blend the blueberries to a smooth purée and leave to cool.",
"To make the tart cases, place the biscuits and hazelnuts into a food processor and blend to a fine crumb consistency.",
"Add the melted butter and blend until well mixed in. Spoon out the mixture into the tartlet tins and press into the base and sides of the tins. Transfer to the fridge and chill for one hour.",
"Meanwhile, in a large bowl, whip the cream until it forms soft peaks.",
"Place the lemon curd into a bowl and add the blueberry purée and mix together well.",
"Add the blueberry mixture to the whipped cream and fold in gently, leaving a marbled, 'blueberry ripple' effect.",
"Carefully turn the chilled shortbread tart cases out of their tins onto plates and spoon the blueberry and lemon cream inside.",
"To serve, scatter over the extra blueberries and sprinkle with a little lemon zest to garnish."
] |
Boiled lemon and artichoke salad | [
"2 thick-skinned lemons, preferably unwaxed",
"1 tsp sea salt",
"4 globe artichokes",
"75g/3oz blanched almonds, split into halves",
"2 tbsp finely chopped fresh thyme",
"2 tbsp honey",
"1 lemon, juice only",
"4 tbsp extra virgin olive oil"
] | [
"Place the whole lemons into a small saucepan, cover with water, add the salt and bring to the boil. Cover with a smaller saucepan lid turned upside down, or a heatproof saucer to keep the lemons below the surface of the water. You may have to weigh the lid or saucer down, as the lemons will float to the surface.",
"Boil the lemons for 30 minutes, or until the lemons are soft and the skin can be pierced easily with a fork, then drain and set aside to cool.",
"Cook the artichokes in a separate pan of salted boiling water for 20 minutes, or until soft at the centre, then drain and set aside to cool.",
"Peel away the tough outer leaves of the artichokes and cut across the top to remove the upper, inedible section of the leaves and reveal the heart. Trim the stalks if they are stringy, and remove the choke (the furry yellow matter in the centre of the artichoke) if there is one. Cut the artichokes into quarters, then place in a bowl and season with salt and freshly ground black pepper.",
"Cut the boiled lemons in half, then scoop out and discard the soft inner pulp and other stringy pith. Tear the skins of each half into 2-3 pieces and add to the artichokes.",
"Heat a small frying pan over a medium heat. Add the almonds and toast them, tossing over occasionally, to brown all over.",
"Add the toasted almonds and thyme leaves to the artichoke and lemon mixture.",
"Mix the honey with the lemon juice in a clean bowl and add the olive oil. Season, to taste, with salt and freshly ground black pepper, then pour the dressing over the artichokes and lemons. Mix together well and serve."
] |
Bombay-style potatoes with lemon and yoghurt | [
"1 tbsp olive oil",
"½ coriander seeds",
"¼ tsp medium curry powder",
"¼ tsp ground turmeric",
"1 garlic clove, chopped",
"1 large potato, peeled and cut into cubes",
"1 tbsp tomato purée",
"½ lemon, cut into wedges",
"2 tomatoes, chopped",
"handful fresh coriander, chopped",
"1 tbsp Greek-style yoghurt",
"olive oil, to drizzle"
] | [
"Heat the olive oil in a medium saucepan, add the spices and garlic and fry for 1-2 minutes to release the flavour of the spices.",
"Add the potato pieces, cover with a lid and cook for five minutes, stirring occasionally.",
"Add the tomato purée, lemon wedges and tomatoes and cook for ten minutes, or until the potatoes are tender. Add the coriander and stir well.",
"To serve, place the potatoes into a serving bowl and top with a dollop of Greek-style yoghurt and a drizzle of olive oil."
] |
Braised lemon and honey chicken with feta salad | [
"1 tbsp olive oil",
"1.6 kg/3lb 8oz chicken, cut into 8 pieces",
"1 red onion, sliced",
"12 garlic cloves, peeled but left whole",
"1 lemon, cut into chunks",
"175ml/6fl oz chicken stock",
"125g/4½ oz honey",
"small handful fresh oregano leaves",
"400g/14oz tin chickpeas, rinsed and drained",
"150g/5oz feta cheese, crumbled",
"small handful fresh flatleaf parsley",
"2 Lebanese cucumbers, chopped",
"1 green pepper, core and seeds removed, chopped",
"50g/2oz black olives, pitted and halved",
"3 tbsp olive oil",
"1 tbsp lemon juice",
"sea salt",
"freshly ground black pepper"
] | [
"For the chicken, heat a large frying pan over high heat, add the oil and chicken and cook for five minutes until golden.",
"Remove and set aside.",
"Reduce the heat to medium-high, add the onion and cook for one minute.",
"Add the garlic and cook for one minute.",
"Return the chicken to the pan with the lemon, chicken stock and honey, reduce the heat, cover the pan and simmer for 20 minutes or until the chicken is cooked through.",
"Lift out the chicken and put on a baking tray.",
"Increase the heat under the sauce, and simmer, uncovered for another 15 minutes to thicken.",
"Place the chicken under a hot grill for five minutes until crisp.",
"Arrange the chicken on a platter, drizzle with the sauce and sprinkle with oregano.",
"For the salad, gently mix together the chickpeas, feta, parsley, cucumber, green pepper and olives in a large bowl.",
"Whisk the olive oil and lemon juice and season with salt and pepper.",
"Toss the dressing with the salad.",
"Serve."
] |
Bramble and lemon mousse | [
"150ml/5fl oz double cream",
"55g/2oz caster sugar",
"1 lemon, juice only",
"handful blackberries",
"55g/2oz blackberries, peeled and chopped",
"30g/1oz caster sugar"
] | [
"Whip the cream, sugar and lemon juice in a bowl until thickened.",
"Place a chefs' ring on a serving plate and arrange the blackberries on the base.",
"Spoon the lemon mixture on top, smoothing off the top with a palette knife.",
"Remove the ring.",
"Meanwhile, blend the blackberries and sugar in a mini-food processor until smooth.",
"Pour over the lemon mousse to serve."
] |
Bread and lemon curd pudding | [
"½ loaf bread, sliced",
"20g/½oz butter",
"6 tbsp lemon curd",
"6 free-range egg yolks",
"150ml/¼ pint cream",
"2 tbsp caster sugar",
"½ tsp grated nutmeg",
"1 vanilla pod, split and seeds removed",
"100ml/4fl oz cream",
"55g/2oz redcurrants"
] | [
"Cut the bread slices into triangles.",
"Melt the butter in a non-stick frying pan and dip the bread triangles into it to coat.",
"Brush the bread triangles with the lemon curd.",
"Place the remaining ingredients in a bowl and whisk together to make a thick batter.",
"Dip the bread into the batter mixture to coat.",
"Return the coated bread triangles to the non-stick frying pan and cook in the pan over a gentle heat for 5-8 minutes, until golden and cooked.",
"Dust with icing sugar and use a mini-blowtorch to caramelise the top.",
"Place the redcurrants and cream in a bowl and mix together.",
"Spoon out the redcurrant cream onto plates and serve with the bread and lemon curd pudding."
] |
Broccoli, almond and lemon penne | [
"300g/10oz dried penne pasta",
"500g/1lb 2oz broccoli, cut into florets",
"110g/4oz butter",
"75g/3oz flaked almonds",
"50g/2oz white breadcrumbs",
"1 lemon, juice only",
"parmesan (or a vegetarian alternative), to serve"
] | [
"Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions.",
"Meanwhile, bring a separate pan of salted water to the boil. Add the broccoli and boil for 2-3 minutes, until just tender. Drain the broccoli into a colander.",
"Heat a frying pan over a medium heat. Add the butter and fry until it melts and begins to turn golden-brown.",
"Add the almonds and breadcrumbs and heat until the breadcrumbs are golden-brown.",
"Add the broccoli and stir well to coat in the almonds and breadcrumbs.",
"Add the lemon juice and season, to taste, with salt and freshly ground black pepper.",
"Add the cooked penne pasta and mix together well.",
"To serve, spoon equal portions of the pasta and broccoli into bowls and garnish with freshly grated parmesan."
] |
Broccoli, lemon and pine nut penne | [
"55g/2oz butter",
"100g/3½oz Tenderstem broccoli, chopped",
"2 tbsp pine nuts, toasted",
"1 lemon, zest and juice",
"salt and freshly ground black pepper",
"125g/4½oz fresh penne pasta",
"2 tbsp olive oil",
"grated pecorino, to serve"
] | [
"Melt the butter in a saucepan, add the broccoli and pine nuts and fry gently for three minutes. Add the lemon zest and juice, season well with salt and freshly ground black pepper and remove from the heat.",
"Cook the penne according to the packet instructions and drain, leaving a little of the cooking liquid in the pan. Add the broccoli mixture to the cooked penne, drizzle over the olive oil and stir well.",
"To serve, spoon into a serving bowl and scatter with grated pecorino."
] |
Brown shrimp and lemon sole salad | [
"1 lemon sole fillet, cut into three pieces",
"salt and freshly ground black pepper",
"1 tbsp olive oil",
"15g/½oz butter",
"25g/1oz cooked brown shrimps",
"2 tbsp extra virgin olive oil",
"1 tbsp white wine vinegar",
"1 tsp wholegrain mustard",
"salt and freshly ground black pepper",
"1 tbsp chopped fresh parsley",
"1 tbsp chopped fresh chervil",
"1 tbsp chopped fresh dill"
] | [
"Season the lemon sole pieces, to taste, with salt and freshly ground black pepper.",
"Heat the oil and butter in a frying pan over a medium heat and add the lemon sole pieces, skin-side down. Fry for 3-4 minutes, then carefully turn the lemon sole pieces over and continue to cook until the fish is opaque and golden-brown on both sides. Remove the lemon sole pieces from the pan, set aside on a warm plate, then add the brown shrimps to the pan and heat for a further 1-2 minutes, or until warmed through.",
"For the salad, whisk the olive oil, white wine vinegar and wholegrain mustard together in a large bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Add the herbs and mix thoroughly.",
"To serve, spoon the salad onto a serving plate. Top with the lemon sole pieces and spoon over the brown shrimps."
] |
Butter poached lobster, spiced carrot purée and lemon verbena sauce | [
"1 lobster",
"50g/1¾oz butter",
"2 tbsp sugar",
"pinch salt",
"1 star anise",
"1 cardamom pod",
"1 vanilla pod",
"2cm/1in piece fresh ginger",
"2 carrots, diced",
"25g/1oz butter",
"salt and freshly ground black pepper",
"2 tsp cream",
"1 tbsp olive oil",
"1 shallot, finely chopped",
"1 carrot, finely chopped",
"1 stick celery",
"10g/1/3oz fennel",
"1cm/½in piece fresh ginger",
"1 stick of lemongrass",
"1 sprig lemon verbena (fresh or dried leaves)",
"60ml/2fl oz vegetable stock",
"60ml/2fl oz chicken consommé",
"3 tbsp cream",
"lemon, juice only",
"small pinch sugar",
"25g/1oz broad beans",
"15g/½oz butter",
"salt and sugar, to taste",
"3 morels",
"4 tsp chicken consommé",
"15g/½oz butter",
"salt and freshly ground black pepper"
] | [
"For the spiced carrot purée, tie the star anise, cardamom, vanilla and ginger in a muslin bag.",
"Place the carrots in a pan with the bag of spices, butter (reserving a small amount), salt and pepper, and enough water to cover. Cook slowly until the carrots are tender, remove the spices and set aside.",
"Drain the carrots - reserving the cooking water. In a blender, liquidise the carrots to a smooth purée. Use some of the reserved water to loosen the purée if necessary. Stir in the remaining butter and cream.",
"For the lemon verbena sauce, heat the oil in a frying pan and gently fry the shallots, carrots, celery and fennel until softened but not coloured.",
"Add the ginger and lemongrass, and cook gently for 15 minutes.",
"Add the vegetable stock and chicken consommé, bring to the boil and simmer gently for 30 minutes.",
"Remove from the heat and add the lemon verbena leaves. Set aside to infuse in a covered pan for five minutes, then pass through a chinois or fine metal sieve.",
"Add the cream and whisk vigorously to a light foam, season with salt and pepper, to taste, and finish with lemon juice and sugar.",
"For the lobster, to kill the live lobster place it in the freezer for 30 minutes to stun it then pierce it just behind the head with a sharp, heavy knife or skewer.",
"Separate the claws and tail from the head.",
"In a pan of boiling water, blanch the claws for five minutes and the tail for three minutes, remove and refresh in ice-cold water.",
"Remove the lobster meat from the shell, keeping the meat in large pieces.",
"For the broad beans, blanch the broad beans and then remove from the husks quickly.",
"To cook the morels, remove their stalks and quickly wash to ensure there is no sand inside. Braise in an emulsion of the consommé and 15g/½oz butter. Season, to taste, with salt and freshly ground black pepper. Cook gently until soft.",
"To finish cooking the broad beans, melt the butter in a pan. Add two tablespoons of water, a pinch of salt and a pinch of sugar and mix to make an emulsion. Add the broad beans and allow to warm through for a few minutes.",
"When ready to serve, reheat the lobster by melting the butter with two tablespoons of sugar, a pinch of salt and a little water in a pan. Mix to make an emulsion. Add the lobster meat and allow to sit off the heat for three minutes to warm through.",
"To serve, place a spoonful of carrot purée in the centre of each plate. Place the lobster meat on top. Dress with the morels and broad beans. Spoon the verbena sauce around the plate and serve."
] |
Butterfly buns with lemon, raspberry and passionfruit icing | [
"175g/6oz butter",
"175g/6oz caster sugar",
"1 tsp vanilla essence",
"4 free-range eggs",
"1 tsp baking powder",
"175g/6oz plain flour",
"250g/9oz double cream, whipped",
"100ml/3½fl oz lemon curd",
"icing sugar, for dusting",
"250g/9oz caster sugar",
"5 free-range egg whites",
"100g/3½oz butter, softened",
"½ tsp pink food colouring paste",
"100g/3½oz fresh raspberries",
"½ tsp yellow food colouring paste",
"3 passion fruit, cut in half and seeds removed"
] | [
"Preheat the oven to 180C/350F/Gas 4 and line a 12-cup muffin tin with paper cases.",
"Place the butter and sugar in a large glass bowl and cream using an electric hand whisk. Add the vanilla essence and slowly add the eggs two at a time, beating between each addition.",
"Combine the baking powder and the flour and then gently fold them into the egg mixture.",
"Divide the mixture between the muffin cases. Bake in the oven for 15 minutes, or until golden-brown. Remove from the oven and leave to cool on a wire rack. When completely cooled, cut the tops off the cakes and then cut the tops in half for making butterfly wings.",
"For the lemon icing, place the whipped cream in a large bowl and add the lemon curd and mix until slightly marbled. Place the icing in a piping bag and pipe swirls onto the top of four of the cakes. Place the cake wings on top and dust with icing sugar.",
"For the raspberry and passion fruit icing make an Italian meringue. To do this place the sugar and 125ml/4½fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer then immediately remove the pan from the heat.",
"Meanwhile, place the egg whites into a food processor and whisk until firm peaks form when the whisk is removed. With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure the syrup is clear of the beaters. Continue beating for about five minutes, while adding the softened butter until the meringue is tepid.",
"Divide the mix into two bowls, in one bowl add the pink food paste and in the other bowl add the yellow food colouring and the scooped out passion fruit seeds. Put the coloured mixes into two separate piping bags.",
"For the raspberry buns place a raspberry in the bottom and pipe the raspberry coloured meringue on top and top with the wings.",
"For the passion fruit buns, pipe the passion fruit meringue in the centre and top with the wings.",
"To serve, place all three different type cakes on a cake stand and serve with a cup of tea!"
] |
Buttermilk pannacotta with lemon-roasted apricots | [
"300ml/10½fl oz double cream",
"1 split vanilla pod, split lengthwise",
"100ml/3½fl oz condensed milk",
"2 gelatine leaves, soaked in cold water for at least 10 minutes",
"350ml/12½fl oz buttermilk, at room temperature",
"8 ripe apricots",
"1 lemon, juice only",
"½ orange, juice only",
"4 pieces of lemon peel, (use a peeler and take most of the skin off a lemon)",
"75g/2½oz sugar",
"8-12 biscotti"
] | [
"For the buttermilk pannacotta, heat the double cream in a small saucepan with the split vanilla pod.",
"Remove from the heat once it has boiled, and add the condensed milk.",
"Gently squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved.",
"When the cream mixture has cooled to near body temperature, add the buttermilk, and stir gently to mix in.",
"Remove the vanilla pod and scrape out the seeds. Stir the seeds into the cream mixture.",
"Carefully pour the mixture into four 8-10cm/3-4in ramekins, making sure that each mould has a good amount of the vanilla seeds in it.",
"Allow to set in the fridge for at least four hours.",
"Preheat the oven to 190C/375F/Gas 5.",
"Halve the apricots, stone them, and gently roll them in the lemon juice to prevent discolouration.",
"Place 50ml/1¾oz water in an ovenproof dish with the remaining lemon juice, the orange juice, and the lemon peels, add the apricot halves skin side down. Sprinkle the sugar over them.",
"Cover loosely, but firmly with foil, and bake in the hot oven for approximately ten minutes, the exact time will depend on size and ripeness of fruit.",
"When cooked, the tip of a knife should easily pierce the flesh of the fruit with no resistance. The juices of the fruit will blend with the liquids in the dish.",
"Reduce this liquid by removing the fruits carefully with a slotted spoon, and pour the juices into a small pan.",
"Boil down to a syrup like consistency. Return the fruit to the syrup off the heat, and allow to cool.",
"To serve, dip the pannacotta moulds into hot water for a few seconds, then gently turn out a buttermilk pannacotta in to the centre of a soup plate. Surround with two halves of apricots and a spoonful or two of the syrup. Garnish with a piece of the vanilla pod. Serve with biscotti on the side."
] |
Caramelised blueberries with lemon syllabub | [
"50g/1¾oz caster sugar",
"75g/2¾oz blueberries",
"1 tbsp white wine",
"50ml/2fl oz double cream, whipped",
"150g/5½oz Greek yoghurt",
"50g/1¾oz ready-made lemon curd",
"½ lime, zest and juice",
"sprig mint, to decorate",
"2 lime wedges, to decorate"
] | [
"For the blueberries, heat the caster sugar in a saucepan over a medium heat until the sugar melts and turns a deep amber colour.",
"Add the blueberries and allow to burst, and soften the caramel. Set aside.",
"For the syllabub, place all the ingredients into a bowl and mix together.",
"To serve, place the syllabub into a serving bowl and spoon over the caramelised blueberries."
] |
Cardamom and lemon stamped cookies | [
"225g/8 oz butter, softened",
"150g/5½ oz caster sugar",
"1 lemon, zest only",
"250g/9 oz plain flour",
"100g/3½ oz ground almonds",
"3 tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and mortar"
] | [
"Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment.",
"Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy.",
"Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.",
"Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one.",
"Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.",
"Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown.",
"Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days."
] |
Chargrilled smoked salmon with herbed scrambled eggs and lemon purée | [
"caster sugar, measured to the 850ml/1½ pint mark in a measuring jug",
"3 unwaxed lemons",
"9 free-range eggs",
"150g/5oz butter, cut into small pieces",
"3 tbsp snipped chives",
"2 tbsp chopped parsley",
"1 tbsp chopped tarragon",
"1 tbsp chopped mint",
"salt and freshly ground black pepper",
"450g/1lb smoked salmon, cut into 1-2cm/½-¾in thick steaks"
] | [
"For the lemon purée, put the sugar and 850ml/1½ pint water into a saucepan.",
"Over a low heat, allow the sugar to dissolve and then bring it up to a light simmer for 10 minutes. Remove from the heat and leave to cool. This stock syrup will keep in the fridge for up to a week.",
"Prick the lemons fairly deeply all over and place into a saucepan with sufficient cold water to cover. Bring to the boil, remove from the heat and allow the lemons to cool in the water. Repeat this twice more using fresh water each time.",
"Place the lemons into the saucepan again and cover with a third of the stock syrup. Bring to the boil, remove from the heat and allow the lemons to cool in the stock syrup.",
"Repeat this twice more using fresh stock syrup each time.",
"Place the lemons together with a few tablespoons of the stock syrup (retain the remaining stock syrup) and blend in a blender until smooth.",
"Pass through a sieve, taste and add a little more of the retained stock syrup if necessary, store in a squeezy bottle in the fridge.",
"For the herbed scrambled eggs, break the eggs into a large bowl, beat them well and then push them through a sieve into a heavy based, non-stick saucepan. Add the pieces of butter and set aside.",
"Place the chives, parsley, tarragon and mint in a bowl.",
"About 20 minutes before serving, heat the eggs on the lowest possible heat, stirring continuously.",
"Once the butter has melted, the eggs will start to cook: watch them carefully as they need to be fairly runny when served and will continue to cook after you have taken them off the heat.",
"Just before serving, add the herbs and salt and pepper, to taste.",
"For the salmon, heat a heavy-based ridged frying pan until it is nearly smoking.",
"Place the salmon steaks across the ridges of the pan and press down for no longer than 30 seconds.",
"Turn the steaks over and repeat on the other side.",
"To serve, place the salmon onto each plate, pile the eggs alongside with a squeeze of lemon purée."
] |
Chargrilled courgette with basil, mint, chilli and lemon | [
"6 courgettes, ends trimmed, cut into long strips",
"1-2 tbsp extra virgin olive oil, plus extra for dressing",
"1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes)",
"sea salt and freshly ground black pepper",
"½ lemon, juice only",
"handful fresh mint, roughly chopped",
"handful fresh basil, roughly chopped"
] | [
"Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.",
"Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper.",
"Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil."
] |
Cheese-crusted razor clams with garlic, chilli and lemon thyme | [
"150g/5oz butter",
"1 tbsp fresh lemon thyme leaves",
"2 leeks, finely chopped, trimmings reserved",
"2 fennel bulbs, finely chopped, trimmings reserved",
"1 red chilli, finely chopped",
"3 garlic cloves, lightly crushed",
"300ml/10½fl oz white wine",
"1kg/2lb 2oz fresh razor clams, washed and drained",
"110g/4oz fresh sourdough breadcrumbs",
"20g/¾oz Pecorino cheese",
"lime wedges, to serve"
] | [
"Preheat the grill to its highest setting.",
"Heat a heavy-based frying pan until hot. Add 75g/2½oz of the butter, the lemon thyme, leeks, fennel, chilli and garlic and fry over a low heat until the vegetables are softened, but not browned.",
"Heat a deep-sided frying pan with a lid and add the remaining 75g/2½oz of butter and the leek and fennel trimmings and fry for 2-3 minutes.",
"Add the white wine, bring to the boil and cook to reduce by half the original volume.",
"Add the razor clams. Cover with the lid and cook for 4-5 minutes, or until the clams are open and just cooked (discard any clams that haven't opened). Pour the contents of the pan into a sieve over a heatproof bowl. Reserve the cooked razor clams and discard the remaining sieve contents.",
"Add 200ml/7fl oz of the cooking juices to the softened fennel, leek and chilli mixture and boil to reduce the liquid by half.",
"Meanwhile remove the clam flesh from the shells. Slice the clam meat on an angle into 1cm/½in pieces, then add to the pan of reduced vegetable mixture.",
"Wash the razor clam shells and place onto a baking sheet, then spoon the clam and vegetable mixture into the shells.",
"Place the sourdough breadcrumbs and Pecorino into a food processor and blend to combine.",
"Sprinkle the breadcrumb and cheese mixture over the filled shells then place under the grill and cook until the topping is golden-brown.",
"Serve on plates with wedges of lime."
] |
Chermoula-baked sea bass with quinoa, tomatillo and preserved lemon salad, spiced toasted seeds and tahini cream | [
"50ml/2fl oz olive oil",
"1 red onion, peeled, sliced",
"¼ tsp sweet smoked paprika",
"20ml/¾fl oz sherry vinegar",
"100g/3½oz quinoa (uncooked weight), cooked according to packet instructions",
"2 medium tomatillos, diced",
"1 tbsp preserved lemon rind, pulp removed, finely diced",
"4 tbsp chopped fresh coriander, plus extra whole leaves, to serve",
"2 tbsp finely chopped fresh mint leaves",
"1 lime, juice only",
"100ml/3½fl oz olive oil",
"handful fresh curry leaves",
"2 tsp fennel seeds",
"2 tsp poppy seeds",
"1 tsp kalonji (black onion) seeds or nigella seeds",
"1 tsp black mustard seeds",
"200g/7oz sunflower seeds",
"200g/7oz pumpkin seeds",
"1 tbsp amchur (dried, ground, unripe mango)",
"1 tsp salt",
"2 x 250-300g/9-10½oz sea bass fillets, skin on",
"1 tbsp cumin seeds, toasted, ground",
"1 tsp coriander seeds, toasted, ground",
"1½ tsp sweet smoked paprika",
"½ tsp dried chilli flakes",
"1 tbsp fresh root ginger, peeled, crushed to a paste",
"1 tbsp fresh turmeric, peeled, crushed to a paste",
"2 garlic cloves, peeled, crushed",
"1 banana shallot, peeled, finely chopped",
"2 lemons, zest and juice",
"3 tbsp flatleaf parsley leaves, finely chopped",
"5 tbsp fresh coriander, finely chopped",
"1 tsp salt",
"100ml/3½fl oz extra virgin olive oil",
"1 tbsp olive oil",
"125ml/4½fl oz tahini",
"1½ lemons, juice only",
"125ml/4½fl oz water",
"salt, to taste",
"50g/2oz mustard, sorrel or watercress leaves",
"drizzle extra virgin olive oil",
"1 lime, cut into wedges"
] | [
"Preheat the oven to 200C/400F/Gas 6.",
"For the quinoa, tomatillo and preserved lemon salad, heat a frying pan over a medium to high heat. Add the olive oil and fry the red onion slices for 5-10 minutes, or until the onion slices have caramelised.",
"Add the smoked paprika and sherry vinegar, stir well and fry until the liquid has evaporated.",
"Mix together the remaining salad ingredients in a bowl, then add the frying pan contents and stir until well combined. Set aside.",
"Meanwhile, for the toasted seeds, heat a frying pan over a medium heat. Add the olive oil, then fry the curry leaves for a few seconds until fragrant.",
"Add all of the seeds and stir continuously until well combined and coated in the oil, shaking the pan regularly. Fry for 4-5 minutes, or until the seeds are golden-brown and toasted, then remove the pan from the heat.",
"Add the amchur and salt, to taste, and stir well. Set aside and keep warm.",
"For the chermoula-baked sea bass, place the sea bass fillets into a medium-sized glass bowl. Add all of the remaining chermoula-baked sea bass ingredients except the olive oil, mix until well combined, then set aside to marinate for 30 minutes.",
"When the sea bass has marinated, shake any excess marinade from the sea bass fillets. Heat an ovenproof frying pan over a medium heat, add the olive oil, then add the sea bass fillets and fry for 1-2 minutes on each side, or until browned on both sides. Transfer to the oven and continue to cook for 4-6 minutes, or until cooked through (the sea bass is cooked through when the flesh is opaque).",
"Meanwhile, for the tahini cream, whisk all of the tahini cream ingredients in a bowl for 2 minutes, or until smooth. Season, to taste, with salt.",
"Just before serving, mix half of the toasted seeds into the quinoa, tomatillo and preserved lemon salad until combined.",
"To serve, divide the quinoa, tomatillo and preserved lemon salad equally among four to six serving plates. Divide the chermoula-baked sea bass fillets among the servings. Sprinkle over the remaining toasted seeds. Drizzle the tahini cream and a little extra virgin olive oil around the edge of the plates. Place two lime wedges alongside each serving."
] |
Chewy lemon and thyme cookies | [
"150g/5oz ground almonds",
"1 tbsp arrowroot",
"¼ tsp salt",
"¼ tsp bicarbonate of soda",
"2 tbsp maple syrup",
"½ tsp fresh thyme or lemon-thyme leaves, or to taste",
"1 tbsp grated lemon zest (preferably from an unwaxed lemon)"
] | [
"Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.",
"Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs.",
"Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough.",
"Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie.",
"Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle."
] |
Chicken and lemon tagine with herby tabbouleh | [
"50g/2oz butter",
"1 medium chicken, cut into 10 pieces",
"2 onions, finely chopped",
"3 garlic cloves, finely chopped",
"5cm/2in piece root ginger, grated",
"2 cinnamon sticks",
"2 tsp ras-el-hanout (North African spice blend)",
"1½ tsp salt",
"1 tsp freshly ground black pepper",
"½ tsp ground turmeric",
"1 tsp ground cinnamon",
"½ tsp saffron",
"1 preserved lemon, roughly chopped",
"3 tbsp honey",
"750ml/1 pint 5fl oz chicken stock",
"150g/7oz dates, stones removed, halved",
"salt and freshly ground black pepper",
"2 tbsp chopped fresh flatleaf parsley",
"140g/5oz bulgur wheat, soaked in cold water overnight",
"1 red onion, finely chopped",
"2 tomatoes, seeds removed, finely diced",
"2 large bunches flatleaf parsley, roughly chopped",
"1 bunch mint, roughly chopped",
"1 bunch coriander, roughly chopped",
"1 lemon juice only",
"4 tbsp extra virgin olive oil"
] | [
"For the chicken and lemon tagine, heat a large, lidded saucepan until hot, add the butter and the chicken and fry for 2-3 minutes on each side, or until golden-brown (you may need to do this in batches). Remove the chicken from the pan and set aside on a plate.",
"Add the onions, garlic and ginger to the pan and fry for 2-3 minutes, or until softened. Stir in the spices and cook for one minute, then return the chicken to the pan and stir until the chicken is coated in the spice mixture.",
"Add the preserved lemons, honey and stock and bring the mixture to the boil.",
"Reduce the heat until simmering, cover with a lid and cook for 45 minutes.",
"Add the dates and stir well, then continue to cook, uncovered, for another 30-45 minutes, or until the chicken is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the parsley.",
"For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper.",
"To serve, spoon the tabbouleh onto serving plates and spoon some tagine alongside."
] |
Chicken with asparagus and lemon crème fraîche sauce | [
"50g/1¾oz butter",
"2 tbsp oil",
"6 small chicken breasts, boned, skinned",
"6 banana shallots, quartered lengthways",
"30g/1oz plain flour",
"400ml/14fl oz chicken stock",
"1½ tbsp chopped lemon thyme leaves",
"12 asparagus spears, woody ends snapped off",
"1 large lemon, juice only",
"200ml/7fl oz full-fat crème fraîche",
"2 tbsp chopped parsley",
"salt and freshly ground black pepper"
] | [
"Preheat the oven to 180C/160C Fan/Gas 4.",
"Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.",
"Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown.",
"Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.",
"Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.",
"Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.",
"Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top."
] |
Chicken with harissa, lemon and anchovy butter | [
"250g/9oz unsalted butter, softened",
"1 large lemon, zest and juice",
"6 salted anchovy fillets in oil, finely chopped",
"2 tsp harissa",
"1 garlic clove, crushed",
"½ tsp coriander seeds, lightly toasted in a dry frying pan",
"2 chicken breasts, skin on",
"salt and freshly ground black pepper",
"olive oil",
"1 bunch watercress",
"50g/1¾oz salted Marcona almonds",
"1 tbsp soft yellow raisins",
"3 spring onions, finely sliced",
"red wine vinegar, to taste"
] | [
"For the lemon and anchovy butter, place the butter in a bowl and add the lemon zest, anchovy fillets, garlic, coriander seeds and one teaspoon of the harissa. Mash them all together and add the lemon juice bit by bit. Check the seasoning.",
"Take a double layer of aluminium foil. Place the butter in a long sausage shape at one end and roll it up. Then twist the ends of the foil in opposing directions to form a tight roll. Chill for four hours in the fridge to set.",
"For the chicken, preheat the oven to 180C/350F/Gas 4.",
"Season the chicken with salt and pepper and rub the remaining harissa over the skin. Heat a heavy oven-proof pan on the hob along with a splash of oil. Once hot, place the chicken in skin-side down and fry for several minutes until lightly coloured.",
"Transfer to the oven and cook for 30 to 40 minutes, or until the chicken is cooked through. Remove from the oven and leave to rest for 5-10 minutes in the cooking pan, keeping it warm.",
"To serve, tear the top leafy part of the watercress from the bunch and put in a salad bowl. Add the almonds, raisins and spring onions. Season with salt and pepper and drizzle over a little olive oil and red wine vinegar. Mix well and pile onto a serving plate. Cut the breasts in half and pile on top of the salad. Finally, melt a few thin slices of the lemon and anchovy butter and drizzle over the chicken."
] |
Lemon chicken | [
"2 tbsp olive oil",
"1 chicken breast",
"½ lemon, juice only",
"5 tbsp white wine",
"knob of butter",
"pinch of flour",
"salt and freshly ground black pepper",
"green beans"
] | [
"Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through.",
"Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken.",
"Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain.",
"Put the beans on a plate, top with the chicken, drizzle over the sauce and serve."
] |
Chicken and prosciutto skewers with lemon griddled asparagus | [
"1 chicken breast, skin removed",
"4 slices prosciutto",
"1 tsp olive oil",
"8 stalks asparagus",
"1 lemon, zest and juice",
"salt and freshly ground black pepper"
] | [
"Soak four kebab sticks in cold water for ten minutes. Shake to dry.",
"Cut the chicken into four long thin strips. Wrap a slice of prosciutto around each chicken strip. Carefully thread a strip, lenthways in a zigzag, onto each kebab stick.",
"Heat a griddle pan on a medium heat. Pour on the olive oil. Cook the kebabs on the griddle for 8-10 minutes, until the ham is crisp and the chicken is cooked through, turning them over after five minutes. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Keep the chicken in a warm place and keep the griddle on the heat.",
"For the asparagus, snap off the tough woody end of the stalks. Rub the rest of the asparagus stalks with olive oil, sprinkle over the lemon zest and season with salt and freshly ground black pepper, to taste.",
"Cook the asparagus on the hot griddle pan, turning every few minutes, until the asparagus is slightly charred and tender. Pour over the lemon juice.",
"Place the chicken and prosciutto skewers on a plate with the lemon griddled asparagus alongside and serve."
] |
Chicken breasts with lemon and saffron | [
"4 chicken breasts, skins left on",
"salt and freshly ground black pepper",
"3 tbsp extra virgin olive oil",
"1 lemon, zest only",
"3 lemons, juice only",
"175ml/6fl oz white wine",
"2 tbsp white wine vinegar",
"1 small red chilli, finely chopped",
"2 fresh bay leaves, torn",
"120ml/4fl oz extra virgin olive oil",
"4 large shallots, cut into quarters",
"2 carrots, cut into matchsticks",
"150g/5oz fresh peas",
"pinch saffron strands, soaked in 5 tbsp warm water",
"1 lemon, zest only, to garnish"
] | [
"For the chicken, season the chicken breasts with salt and freshly ground black pepper.",
"Place in a dish together with the rest of the marinade ingredients. Mix together well, then cover and place in the fridge to marinate for two hours, turning the chicken breasts over from time to time.",
"To cook the chicken, preheat the oven to 180C/365F/Gas 4.",
"Heat a large ovenproof frying pan until hot, then add 90ml/3fl oz of the extra virgin oil, the shallots, carrots and peas and gently fry over a low heat until the vegetables are just softened.",
"Remove the vegetables from the pan with a slotted spoon and set aside.",
"Add the remaining 30ml/1fl oz of olive oil to the pan and heat.",
"Remove the chicken from the marinade and pat dry. Add the chicken breasts to the pan and fry for 2-3 minutes on both sides, until golden-brown all over.",
"Remove from the heat and add the vegetables, then, using a sieve, strain the marinade over the chicken. Discard the solid marinade ingredients.",
"Transfer to the oven and cook for one hour, or until the chicken is cooked through and the sauce has reduced by half.",
"About 15 minutes before the end of cooking time, pour in the saffron and its soaking liquid.",
"To serve, remove the chicken from the oven and place onto plates. Place spoonfuls of vegetables alongside and spoon the sauce over. Garnish with freshly grated lemon zest sprinkled over the top."
] |
Chicken with cinnamon and lemon | [
"8 tbsp extra virgin olive oil",
"4 celery sticks, finely chopped",
"2 carrots, finely chopped",
"1 medium onion, finely chopped",
"2 cloves garlic, crushed",
"1 sprig rosemary",
"4 bay leaves",
"salt and freshly ground black pepper",
"1 lemon, zest only",
"flour, for coating",
"salt and freshly ground black pepper",
"8 chicken pieces",
"olive oil, for frying",
"100ml/3½fl oz white wine",
"2 lemons, juice only",
"4 cinnamon sticks",
"200ml/7fl oz chicken stock",
"1 free-range egg yolk"
] | [
"Heat the olive oil in a saucepan and gently fry the celery, carrot, onion, garlic, rosemary and bay leaves until golden, about 15 minutes.",
"Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper. Add the grated lemon zest. Set to one side.",
"Meanwhile, for the chicken, mix the flour with the salt and freshly ground black pepper and coat the chicken pieces in this mixture.",
"Heat the olive oil in a frying pan and fry the chicken until golden brown. Add the wine and cook for five minutes.",
"Add the chicken and wine reduction to the soffritto, then add half the lemon juice and cinnamon. Stir well.",
"Add the stock and cook on a low heat for about 45 minutes, or until the sauce has reduced and the chicken is completely cooked through. Keep the pan covered for the first 30 minutes of cooking.",
"Remove the cinnamon sticks, then mix the egg yolk with the remaining lemon juice. Quickly but carefully stir this mixture into the sauce until blended. Serve immediately."
] |
Chilli and lemon roasted salmon with roasted plum tomatoes and chilli and fennel salad | [
"8 plum tomatoes",
"1½ tbsp extra virgin olive oil",
"salt and freshly ground black pepper",
"3 sprigs fresh thyme, picked and chopped",
"4 x 175g/6oz salmon fillets, skin on",
"salt and freshly ground black pepper",
"1 lemon, juice only",
"½ tsp chilli flakes",
"1 tbsp olive oil",
"2 heads fennel, thinly sliced",
"400g/14oz can of flageolet beans, drained and rinsed",
"1 red onion, thinly sliced",
"2 red chillies, thinly sliced",
"small handful fresh flatleaf parsley",
"2 tbsp lemon juice",
"salt and freshly ground black pepper",
"2 tbsp soy sauce",
"1½ tbsp extra virgin olive oil",
"1 tbsp truffle oil",
"2 tbsp lemon juice"
] | [
"Preheat the oven to 180C/365F/Gas 4.",
"Line a baking tray with baking parchment.",
"Cut the tomatoes in half lengthways and place onto the lined tray, cut-side up.",
"Drizzle with olive oil, season lightly with salt and freshly ground black pepper. Sprinkle with the thyme leaves and place into the oven to roast for about 1½ hours, until they colour and shrink a little (if after an hour the tomatoes start to colour too much, cover them with foil).",
"Increase the oven temperature to 200C/400F/Gas 6.",
"Season the salmon fillets with salt and freshly ground black pepper, the chilli flakes and lemon juice.",
"Place an ovenproof frying pan onto a high heat and add the olive oil. When very hot, place the salmon into the pan, skin-side down, and fry for 2-3 minutes, until the skin is crisp and browned.",
"Turn the salmon over and transfer to the oven to bake for 5-8 minutes, or until the salmon is completely cooked through.",
"To make the salad, place the fennel in iced water to crisp up.",
"Mix the beans with the sliced onion, chilli, parsley leaves and lemon juice and season lightly with salt and freshly ground black pepper.",
"For the dressing, mix together the soy sauce, olive oil, truffle oil and lemon juice in a large bowl.",
"Drain the fennel and add to the dressing. Mix well and season, to taste, with salt and freshly ground black pepper.",
"Divide the bean salad between four plates and sit the tomato halves on top. Place the salmon on top of the tomatoes and place a spoonful of fennel salad on top."
] |
Coconut, raspberry and lemon meringue trifle | [
"8 medium free-range eggs, separated",
"250g/9oz caster sugar",
"½ tsp salt",
"230g/8oz plain flour",
"1 tsp baking powder",
"50g/1¾oz raspberries, crushed",
"2 tbsp desiccated coconut",
"butter, for greasing",
"4 unwaxed lemons",
"100g/3½oz unsalted butter",
"200g/7oz unrefined caster sugar",
"3 whole free-range medium eggs, plus 1 free-range egg yolk",
"50g/1¾oz sugar",
"3 punnets raspberries, chopped",
"3 punnets strawberries, chopped",
"600ml/20fl oz full-fat milk",
"600ml/20fl oz double cream",
"1 vanilla pod",
"3 tbsp cornflour",
"4 large free-range egg yolks",
"75g/2½oz caster sugar",
"600ml/20fl oz double cream",
"1 punnet raspberries",
"50ml/2fl oz coconut milk",
"13 tbsp icing sugar",
"10 tbsp ground almonds",
"2 medium free-range egg whites",
"pinch cream of tartar",
"3â…“ tbsp caster sugar",
"yellow gel colouring",
"2 free-range egg whites",
"100g/3½oz caster sugar",
"10-15 raspberries, to decorate"
] | [
"For the raspberry and coconut lady fingers, preheat the oven to 190C/170(fan)/Gas 5.",
"In a large bowl, whisk the egg yolks with half of the sugar until light and fluffy.",
"In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually add the salt and remaining sugar until firm peaks form when the whisk is removed.",
"Fold the egg whites into the egg yolk mixture. Sieve the flour and baking powder over the mixture and fold until just incorporated. Fold in the crushed raspberries and the coconut.",
"Fill a piping bag with the mixture and pipe 10cm/4in lengths onto a greased baking tray.",
"Bake for 15 minutes, or until golden-brown. Remove from the oven and cool on a wire rack.",
"For the lemon curd, zest and juice the lemons. Add the zest and juice, butter and sugar to a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir until the butter is melted.",
"Lightly whisk the eggs and yolk in a bowl. Whisk them into the lemon mixture and then cook for 10-13 minutes, or until thickened, stirring occasionally. Remove the lemon curd from the heat and set aside to cool. Any lemon curd that isn’t used for this recipe can be spooned into sterilised jars, sealed and stored in the fridge.",
"For the strawberry and raspberry glaze, add the sugar to 50ml/1¾fl oz of water in a pan and dissolve the sugar over a simmering heat. Simmer until the mixture has thickened, then pour it over the soft fruit in a bowl. Set aside.",
"For the custard, heat the milk, cream and vanilla in pan until just below the boiling point..",
"Mix together the cornflour and two tablespoons of cold water together in a small bowl. Set aside.",
"Whisk the egg yolks and sugar in large bowl. Slowly add the milk mixture and, once combined, pour the mixture back into the pan and return to the heat.",
"Cook for 8-10 minutes, or until thick enough to coat the back of a spoon. Quickly whisk in the cornflour mixture. Cook for 1-2 minutes more, or until really thick. Set aside to cool.",
"For the coconut and raspberry cream, whisk the cream in a large bowl. Crush in the raspberries and stir in the coconut milk.",
"For the lemon and raspberry macaroons, blend the icing sugar and ground almonds in a food processor.",
"Whisk the egg whites on high in a large bowl using an electric whisk. When frothy, add a pinch of cream of tartar. Slowly add the caster sugar, whisking with each addition, until firm peaks form when the whisk is removed from the bowl.",
"Fold in the food colouring and blended icing sugar and ground almonds. Pipe circles of the mixture onto a baking tray lined with baking paper, about the size of a 50p coin.",
"Allow to sit at room temperature (in a non-humid setting) for at least half an hour, until a skin forms over the macaroons. Preheat the oven to 160C/325F/Gas 3.",
"Bake for 5-12 minutes (depending on size). The macaroons should not catch any colour.",
"For the meringue topping, whisk the egg whites in a bowl on high and then gradually add the caster sugar, whisking as you go, until stiff peaks are formed when the whisk is removed from the bowl.",
"To assemble, arrange half the lady fingers in the bottom of a glass trifle bowl. Top with half the lemon curd, followed by all the custard, the remaining half of the lady fingers, the strawberry and raspberry glaze, coconut and raspberry cream and the remaining lemon curd. Finish with the meringue topping. Use a blowtorch to brown the meringue topping. Place the macaroons around the top and add some raspberries in the centre to decorate."
] |
Coral trout poached in milk, lemon, basil and white wine served with potato and ricotta dumplings | [
"500g/1lb 2oz floury potatoes, scrubbed and left whole",
"1 large free-range egg",
"salt and freshly ground black pepper",
"freshly ground nutmeg, to taste",
"100g/3½oz plain flour",
"75g/3oz ricotta",
"1 tbsp chopped basil",
"1 tbsp vegetable oil",
"4 fresh coral trout fillets, weighing about 180g/6½oz each (you can also use sea bass or scorpion fish fillets)",
"salt and freshly ground black pepper",
"1 lemon, freshly grated zest only",
"1 dried chilli",
"1 garlic clove, finely sliced",
"125ml/4½fl oz dry white wine",
"500ml/18fl oz skimmed milk",
"2 tbsp mascarpone cheese",
"4 tbsp chopped basil"
] | [
"For the dumplings, boil the whole potatoes in their skins until cooked through (about 30 minutes).",
"Drain and peel while hot, then press through a sieve into a large bowl.",
"While still hot, add the egg, beating lightly until combined. Season with salt, pepper and nutmeg.",
"Gradually incorporate the flour, until a firm but light dough forms. Knead for about 30 seconds, until just smooth.",
"In a clean bowl, mix the ricotta with the basil.",
"Roll the dough out onto a floured surface to a thickness of 3mm/0.12in. Using a cookie cutter, or an upturned glass, cut out 5cm/2in circles.",
"Place a small teaspoon of ricotta mix into the centre of the dough. Gather the edges of the dough together to form a parcel and press the edges to seal.",
"When ready to serve, bring a large saucepan of salted water to boil and cook the dumplings a few at a time for one minute, until they float to the surface.",
"Remove with a slotted spoon and serve with the trout.",
"For the poached trout, warm the oil in a saucepan large enough to accommodate the fish fillets in a single layer.",
"Season the fillets with salt and pepper and place in the pan. Seal on both sides over the heat, without colouring the fish.",
"Add the zest, chilli and garlic, and fry gently to allow the flavours to develop (about 1-2 minutes).",
"Add the wine and milk, and increase the heat to bring to the boil. Immediately reduce to a very gentle simmer and cover with the lid slightly off.",
"Poach the fillets until just cooked through - 4-8 minutes, depending on their thickness. When done, the flesh will flake gently and the sauce will appear slightly curdled.",
"Remove from the heat and transfer the fish to warm serving plates.",
"Add the mascarpone to the pan and stir into the sauce.",
"Taste for seasoning and add the basil at the last minute.",
"Serve the trout with plenty of the sauce over the top and the dumplings alongside."
] |
Cornish ling, grapefruit and prawn dressing, spiced quinoa and lemon yoghurt | [
"50g/1¾oz quinoa",
"3 tbsp olive oil",
"1 tsp salt",
"½ tsp dill seeds",
"½ tsp fennel seed",
"¼ tsp cumin seed",
"¼ tsp ground cinnamon",
"1 tsp flat leaf parsley, finely chopped",
"1 tsp dill, finely chopped",
"1 tsp chives, finely chopped",
"salt and freshly ground black pepper",
"150g/5½oz winter salad leaves",
"1 tbsp balsamic vinegar",
"4 x 125g/4½oz Cornish ling pieces, skinned",
"salt, to taste",
"2 tbsp olive oil",
"lemon juice, to taste",
"115g/4oz Greek-style yoghurt",
"50ml/2fl oz grapefruit juice",
"50ml/2fl oz olive oil",
"pinch salt",
"50g/2oz peeled cooked prawns",
"1 tbsp flatleaf parsley",
"10g/½oz capers"
] | [
"For the quinoa, place all but about a teaspoon of the quinoa into a saucepan with 200ml/7fl oz water, one tablespoon of the olive oil and the salt and bring to the boil. Reduce the heat and simmer for 10 minutes then cover with cling film and allow to steam in a warm place until the quinoa has cooled. Place the cooled quinoa in a large mixing bowl.",
"Heat a frying pan until medium hot, add one tablespoon of the oil, the reserved quinoa, dill seed, fennel seed, cumin seed and ground cinnamon and toast for one minute.",
"Pour the mixture onto the cooked quinoa then stir in the herbs. Mix well and season to taste with salt and freshly ground black pepper.",
"Toss the winter leaves with a little of the quinoa, the balsamic vinegar and the last of the olive oil.",
"For the ling, preheat the oven to 180C/350F/Gas 4. Season the ling well with salt.",
"Heat a non-stick frying pan until hot, add the olive oil. Add the ling and cook on each side until lightly golden-brown.",
"Remove the ling from the pan, and place onto a baking tray. Bake in the oven for 3-4 minutes.",
"Remove the baking tray from the oven and season the ling with a little salt and lemon juice.",
"Place the yoghurt into a bowl and season, to taste, with lemon juice and salt. Mix well.",
"For the grapefruit and prawn dressing, place the grapefruit juice, olive oil, 25ml/1fl oz water and salt into a jug and stir until the salt dissolves. Pour the dressing into a small saucepan and heat through, then add the prawns, parsley and capers.",
"To serve, spoon lemon yoghurt around 4 plates, and place a pile of quinoa in the centre of each plate. Top with a piece of ling, and spoon the grapefruit and prawn dressing over the top. Serve the salad leaves alongside."
] |
Courgette and lemon risotto | [
"750ml/1¼ pints chicken or vegetable stock",
"25g/1oz unsalted butter",
"2 shallots, finely chopped",
"1 garlic clove, finely chopped",
"3 sprigs fresh thyme, leaves only",
"200g/7oz risotto rice",
"200ml/7fl oz white wine",
"200g/7oz courgettes, trimmed, cut into 1cm/½in cubes",
"4 heaped tbsp grated parmesan, plus extra to serve",
"1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juice",
"salt and freshly ground black pepper"
] | [
"Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat.",
"Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.",
"Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.",
"Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.",
"When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time.",
"Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan."
] |
Courgette carpaccio with tomato, Kalamata olives and a lemon, mint and parsley dressing | [
"1 courgette, sliced into thin ribbons on a mandolin",
"60g/2oz Kalamata olives, stones removed, chopped",
"1 tomato, chopped",
"½ lemon, zest and juice only",
"1 small handful fresh mint, chopped",
"1 small handful fresh parsley, chopped",
"2 tbsp olive oil",
"salt and freshly ground black pepper"
] | [
"Lay the courgette ribbons onto two serving plates in a single layer.",
"Mix the rest of the ingredients together in a small bowl and drizzle over the courgette ribbons. Leave to marinate for ten minutes, then serve."
] |
Couscous with apricots, lemon and brazil nuts | [
"2 tbsp olive oil, plus extra for greasing",
"200g/7oz couscous",
"30g/1oz dried apricots, chopped",
"2 tbsp chopped fresh coriander",
"squeeze lemon juice",
"salt and freshly ground black pepper",
"300ml/10½fl oz hot chicken or vegetable stock",
"30g/1oz brazil nuts, chopped",
"small handful fresh basil, to garnish"
] | [
"For the couscous, heat the olive oil in a saucepan, add the couscous and stir well to coat in the oil. Keep stirring over a medium heat for 2-3 minutes, then add the rest of the ingredients and cook over a low heat, stirring occasionally, until the stock has been absorbed and the couscous is tender. Fluff up the couscous with a fork.",
"Press the couscous into a lightly oiled ramekin, and turn out onto a serving plate. Garnish with the basil leaves and serve."
] |
Crisp fried prawns in kadaifi pastry with harissa and preserved lemon salsa | [
"½ bunch coriander, finely chopped",
"3 tbsp olive oil",
"16 cooked prawns, peeled but tails left on",
"200g/7oz ready-made kadaifi pastry (also spelled 'kataifi'; available at some continental delicatessens and online specialists)",
"vegetable oil, for deep frying",
"1 small red onion, finely chopped",
"2 tomatoes, peeled, seeds removed, finely chopped",
"2 preserved lemons, skin only, drained and finely chopped",
"1 tbsp harissa paste",
"½ lemon, juice only",
"½ bunch fresh coriander, finely chopped",
"Rocket to serve"
] | [
"For the prawns, pound the coriander and olive oil together in a pestle and mortar until the mixture is the consistency of pesto. Dip the prawns in the coriander to coat.",
"Unravel the pastry onto a flat, clean work surface. Cut the pastry into 12 equal pieces about 10cm/4in (keep the pastry pieces covered after you've cut them out to prevent them from drying out). Wrap the pastry pieces around the prawns.",
"Heat a deep fat fryer to 170C/325F/Gas 3, or until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)",
"Deep fry the prawns in batches until golden-brown. Remove with a slotted spoon, drain on kitchen paper and keep in a warm place until ready to serve.",
"For the salsa, combine all of the salsa ingredients. Leave to stand for about 15 minutes to let the flavours infuse before serving.",
"Serve the prawns with the salsa on the side."
] |
Crisp lemon sole with chilli, sesame and soy | [
"2 lemon sole",
"vegetable oil, for deep frying",
"50-75g/2-3oz potato starch",
"1 tsp green chilli, chopped",
"1 tsp red chilli, chopped",
"1 tsp ginger, chopped",
"½ tsp garlic, chopped",
"2 tsp roughly chopped fresh coriander",
"1 tsp black sesame seeds",
"1 tsp Dijon mustard",
"1 tsp sesame oil",
"50ml/2fl oz soy sauce",
"½ lemon, juice only",
"5 tbsp vegetable oil",
"2 lemons, zest only",
"2 tsp yukari seasoning (available from specialist Japanese stores)",
"2 green chillies, sliced into rings",
"4 sprigs coriander, leaves only"
] | [
"For the fish, scale, clean and fillet the sole (or you can get your fishmonger to do this for you). Clean the skeleton, then cut in half lengthways, keeping the backbone intact on one half. Discard the half of the skeleton without the back bone. Using a sharp knife, skin the sole fillets and cut each fillet into bite-sized pieces. Set aside.",
"Heat a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)",
"For the marinade and dipping sauce, place the green chilli, red chilli, ginger, garlic, coriander, sesame seeds, mustard, sesame oil, soy and lemon juice into a bowl and whisk to combine.",
"Heat the vegetable oil on high heat until smoking. Pour the hot oil into the bowl and stir - the sauce should splatter a little when the oil is added, so take care.",
"Pour half of the sauce into a shallow non-reactive dish and set the remainder aside. Place the sole pieces in with the sauce in the dish and leave to marinate for 15 minutes.",
"Meanwhile, dust the sole skeleton with a little of the potato starch.",
"Press the sole skeleton between a ladle and a metal bowl or second ladle to bend it, and carefully place into the hot oil to cook for 2-3 minutes. As it cooks and hardens, it should form a rough bowl shape. Remove the sole from the hot oil using a large slotted spoon. Drain on kitchen paper.",
"Lift the sole from the marinade and coat the pieces evenly in the remaining potato starch. Shake to remove any excess flour, then drop into the fat fryer and fry for 2-3 minutes, or until lightly golden-brown. Remove with a slotted spoon and drain on kitchen paper.",
"To serve, arrange the fish pieces on the curved sole skeleton using it as a serving bowl. Sprinkle with fresh lemon zest, yukari seasoning, fresh green chilli slices and coriander leaves. Serve with the little bowl of the dipping sauce."
] |
Crunchy pepper salad with lemon and olive oil dressing | [
"¼ iceberg lettuce, shredded",
"¼ red pepper, seeds removed, finely sliced",
"¼ yellow pepper, seeds removed, finely sliced",
"¼ onion, finely sliced",
"2 tbsp chopped fresh parsley",
"½ lemon, zest and juice",
"3 tbsp olive oil",
"salt and freshly ground black pepper"
] | [
"In a large bowl, mix together the lettuce, red and yellow pepper, onion and parsley.",
"In a small bowl, whisk together the lemon zest, lemon juice and olive oil, then season with salt and freshly ground black pepper.",
"To serve, drizzle the dressing over the salad and mix well to coat. Serve piled on a serving plate."
] |
Cured grilled mackerel, cucumber, pickled lemon, broad beans and peas | [
"125ml/4fl oz chardonnay vinegar",
"50g/2oz caster sugar",
"2 lemons, Amalfi if possible",
"125ml/4fl oz extra virgin olive oil",
"25g/1oz sugar",
"75g/3oz salt",
"20g/¾ oz lemon zest",
"10g/½ oz lime zest",
"10g/½ oz coriander seeds, gently toasted in a dry pan and lightly crushed",
"2g black peppercorns, gently toasted in a dry pan and lightly crushed",
"2 fresh mackerel",
"1 cucumber",
"olive oil, for drizzling and frying",
"3 tbsp finely chopped shallots",
"1 garlic clove, very finely chopped",
"2½ tbsp Chardonnay vinegar",
"150g/5oz broad beans, podded, blanched, peeled",
"150g/5oz fresh peas, podded, blanched",
"2 tbsp chopped dill",
"2 tbsp chopped flatleaf parsley",
"2 tbsp pea shoots",
"salt and freshly ground black pepper"
] | [
"For the pickled lemons, in a pan over a gentle heat mix 150ml/5fl oz water, the vinegar and sugar together.",
"When the sugar has dissolved, remove from the heat and set aside to cool.",
"Thinly slice the lemons, discarding the seeds, and place the lemons into the pickling liquid.",
"Place in the fridge for 48 hours before using.",
"To make the dressing, take the olive oil and 110ml/4fl oz of the pickled lemon juice, mix well and reserve.",
"For the mackerel place the sugar, salt, lemon and lime zest, coriander seeds and peppercorns in a bowl and mix well. Lay onto a tray and set to one side.",
"Gut and fillet the mackerel. Run the tip of a sharp filleting knife down either side of the pin bones and bloodline in the centre of each fillet and gently remove this area by pulling it away with a pair of fish tweezers. Spread the citrus cure on to a tray and place the fish fillets on it, flesh-side down.",
"Cover with cling film and refrigerate for two hours.",
"Rinse the fillets under cold running water to remove the cure then pat dry with kitchen paper.",
"Heat a griddle pan until very hot.",
"Lightly rub the mackerel skin with olive oil, place skin side down on to the griddle for two minutes, remove and continue to plate the dish.",
"For the garnish juice a third of the cucumber and reserve the juice.",
"Peel the remaining cucumber and then cut the 4 sides off the cucumber to leave you with a rectangle heart of the cucumber.",
"Cut the cucumber sides into 5mm/¼in pieces and set aside.",
"Heat a griddle pan until very hot.",
"Season the cucumber hearts and drizzle with olive oil, place on the griddle and cook for two minutes per side until lightly coloured and soft.",
"In a hot pan, pour a thin layer of olive oil and add the cut cucumber pieces. Leave to colour on one side, then gently turn to colour further.",
"Reduce the heat and add the shallots and garlic and cook for two minutes.",
"Deglaze the pan with the Chardonnay vinegar and reduce until almost all gone.",
"Add four tablespoons of the cucumber juice, broad beans, peas and herbs and heat gently to ensure the mixture remains moist. Season with salt and freshly ground black pepper.",
"To serve, pour the vegetables into the centre of a large plate, lay the grilled fillets of mackerel on top. Lay the pickled lemon slices over and around.",
"In a bowl dress the pea shoots with the lemon dressing and place onto the mackerel.",
"Sprinkle with a little more lemon dressing and a generous pinch of sea salt.",
"Sprinkle with broad bean flowers if you have had the satisfaction of growing your own broad beans."
] |
Cured river trout, Jersey Royal crisps, ricotta and preserved lemon | [
"1 rainbow trout, filleted, skin-on, pin boned",
"200g/7oz salt",
"200g/7oz sugar",
"10 fennel seeds",
"10 coriander seeds",
"1 star anise, crushed",
"70g/2½oz sugar",
"50ml/2fl oz white wine vinegar",
"1 lemon, finely sliced on a mandoline",
"vegetable oil, for deep frying",
"4 Jersey Royal potatoes, finely sliced on a mandolin",
"1 lemon, juice only",
"100ml/3½fl oz extra virgin olive oil",
"salt and pepper",
"2 tbsp mustard cress",
"100g/3½oz fresh peas, podded",
"10g wild fennel",
"70g/2½oz ricotta"
] | [
"To cure the trout fillets, mix all the cure ingredients in an airtight container and cover the fillets completely with the mix. Seal with the lid, place in the fridge and leave for 24 hours.",
"When the fish is cured, cut into pieces and use a chef’s blowtorch to char the skin.",
"For the preserved lemons, place 100ml/3½oz water, the sugar and vinegar in a pan. Heat until the sugar is dissolved and you have a syrup, remove from the heat. While still warm, add the lemon slices then transfer to a sterilised jar with a lid. Leave for at least 24 hours before using.",
"Preheat a deep fat fryer to 150C/300F (CAUTION: hot oil can be dangerous. Do not leave unattended).",
"For the crisps, run the potato slices under cold water for 10 minutes to remove the starch. Drain on kitchen paper.",
"Meanwhile, mix the lemon juice with the olive oil in a small bowl or jug.",
"When the potato slices are dry, deep fry them until crisp. Set aside on kitchen paper until ready to serve. Sprinkle with a little salt, if using.",
"To make a salad, put the mustard cress, peas and wild fennel in a salad bowl. Add the lemon oil and season with salt and pepper, to taste.",
"To serve, spread the ricotta on the bottom of serving plates. Place the cured trout on top and then the salad. Finish with the crisps scattered around the plate and a few slices of preserved lemon."
] |
Deep-filled lemon meringue pie | [
"200g/7oz plain flour, plus extra for dusting",
"1 tsp caster sugar",
"125g/4½oz cold butter, cut into cubes",
"1 free-range egg, beaten",
"50g/1¾oz cornflour",
"350ml/12fl oz cold water",
"200g/7oz caster sugar",
"4 lemons, zest and juice",
"1 free-range egg plus 3 free-range eggs yolks",
"3 free-range eggs whites",
"175g/6oz caster sugar",
"½ tsp vanilla extract"
] | [
"Preheat the oven to 200C/400F/Gas 6. Grease a 20cm/8in fluted flan tin.",
"To make the pastry, place the flour, sugar and the butter in a food processor and pulse until the mixture resembles fine breadcrumbs. With the motor running, gradually add the beaten egg and blend until the mixture forms a ball. Do not over blend or the pastry will be tough.",
"Tip onto a floured board, knead briefly, then roll out to a 5mm/¼in thickness, turning the pastry and flouring the surface regularly. Use it to a line the prepared flan tin. Trim the edges neatly, prick the base lightly with a fork and chill the pastry for 30 minutes.",
"While the pastry is resting, make the filling. Put the cornflour in a small bowl and mix with enough of the cold water to make a thin paste then set aside. Pour the remaining water into a large saucepan and add the sugar, lemon zest and juice. (You should have around 225ml/8fl oz lemon juice.) Heat gently until the sugar dissolves then bring to the boil. Reduce the heat slightly and quickly stir in the cornflour mixture - the sauce should thicken immediately.",
"Cook over a low heat for three minutes, stirring until thickened and glossy. Remove from the heat and cool for five minutes. Whisk the egg yolks with the whole egg until smooth, then whisk vigorously into the sauce. Set aside to cool for 25 minutes.",
"Put the pastry case on a sturdy baking tray, line with crumpled baking parchment and fill with baking beans. Bake blind for 15 minutes then carefully take out of the oven and remove the paper and beans. Return to the oven for a further 3-4 minutes until the surface of the pastry is dry. Remove from the oven and reduce the temperature to 150C/300F/Gas 2.",
"For the meringue topping, whisk the egg whites in a large bowl until stiff then gradually whisk in half the sugar. Add the vanilla extract and whisk in the remaining sugar.",
"Stir the cooled lemon filling and pour into the pastry case. Cover very gently with large dessertspoonfuls of the meringue topping, starting at the sides then working your way into the middle, and gently swirl the top. Bake for 25 minutes or until the meringue is set and very lightly browned. Leave to cool before removing from the tin."
] |
Deep-fried calamari with lemon mayonnaise | [
"400g/14oz squid tubes",
"plain white flour to coat",
"salt and pepper to taste",
"oil for deep-frying",
"4 tbsp mayonnaise",
"½ a lemon, juiced",
"3 sprigs of dill, chopped"
] | [
"For the calamari, open up the squid tubes and slice into 2cm/¾in strips.",
"Coat with flour and season.",
"Place in the fridge for 2 hours. By doing this you'll find the flour will melt onto the squid creating a form of self-batter. When fried it will be deliciously crisp. It is not a traditional method, but an excellent alternative.",
"Deep fry in hot oil until golden brown, drain on kitchen towel and serve with lemon mayonnaise.",
"For the lemon mayonnaise, mix all ingredients together and serve with the calamari."
] |
Deep fried calamari with garlic and lemon mayonnaise | [
"vegetable oil, for deep frying",
"250g/9oz plain flour",
"½ tsp cayenne pepper",
"½ tsp smoked Spanish paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead)",
"½ tsp salt",
"500g/1lb 2oz squid, cut into 5mm/¼in rings",
"2 eggs, beaten",
"200ml/7fl oz mayonnaise",
"1 garlic clove, crushed",
"½ lemon, juice only"
] | [
"For the mayonnaise, mix all the ingredients together and set aside.",
"For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.",
"While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.",
"Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise."
] |
Deep-fried tortilla with lemon dip | [
"vegetable oil, for deep frying",
"2 flour tortillas, cut into small triangles",
"200g/7¼oz Greek yoghurt",
"handful of parsley, chopped",
"squeeze of lemon juice"
] | [
"Fill a pan one-third-full with vegetable oil and heat to 180C/350F. The oil is ready when you drop a breadcrumb in and it sizzles. (CAUTION: hot oil is dangerous. Do not leave unattended.)",
"Deep fry the tortilla triangles in the hot oil for 1-2 minutes, until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.",
"For the dip, mix the yoghurt, parsley and lemon juice in a bowl to combine.",
"To serve, arrange the tortillas on a serving plate and serve the lemon dip on the side."
] |
Easter lemon pavlova | [
"6 free-range egg whites",
"350g/12oz caster sugar",
"2 tsp white wine vinegar",
"2 level tsp cornflour",
"6 free-range egg yolks",
"350g/12oz caster sugar",
"4 lemons, juice only",
"225g/8oz butter",
"450ml/¾pint double cream",
"30 chocolate mini-eggs",
"100g/3½oz caster sugar, plus extra for coating the zest",
"4 lemons, zest only (in long thin strips)"
] | [
"Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it.",
"Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks.",
"Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.",
"Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle.",
"Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.",
"Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled.",
"Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd.",
"Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert.",
"Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve."
] |
Eggs en cocotte, with chopped mushrooms, thyme and gruyere served with a herb salad and lemon dressing | [
"25g/1oz butter",
"1 small onion, finely chopped",
"225g/8oz button mushrooms, finely chopped",
"leaves from 1 sprig of thyme",
"freshly grated nutmeg",
"6 large eggs",
"6 tsp double cream",
"40g/1½oz Gruyére cheese, finely grated",
"salt",
"freshly ground black pepper",
"handful of baby leaf salad",
"sprigs of flat-leaf parsley, tarragon, chervil, chives, fennel and dill",
"lemon olive oil or extra virgin olive oil",
"salt"
] | [
"Preheat the oven to 200C/400F/Gas Mark 6. Melt the butter in a medium-sized pan, add the onion and cook gently until soft but not coloured.",
"Add the mushrooms and thyme and continue to cook until all the excess liquid has evaporated and the mixture is quite dry. Season to taste with salt, pepper and nutmeg.",
"Spoon the mushroom mixture into six lightly buttered ramekin dishes. Break in the eggs, season them lightly, then spoon over the cream and sprinkle with the Gruyére cheese.",
"Put the ramekins into a shallow roasting tin and pour some hot water around them so that it comes about half way up the sides of the dishes. Bake for 15 minutes until the eggs are set but the yolks are still runny and the cheese is lightly golden.",
"Serve with a mixture of seasoned baby salad leaves and herbs, dressed in lemon olive oil or extra virgin olive oil."
] |
Elderflower and lemon buns and spiced buns | [
"250g/9oz strong white flour",
"250g/9oz plain white flour",
"40g/1½oz butter",
"6g fine sea salt",
"2 x 7g sachets instant yeast",
"120ml/4fl oz full-fat milk",
"2 large free-range eggs",
"75ml/2½fl oz elderflower cordial",
"1 cap food-grade lemon oil",
"250g/9oz strong white flour",
"250g/9oz plain white flour",
"40g/1½oz butter",
"12 cardamom pods, crushed and seeds removed",
"12 cloves",
"6g fine sea salt",
"2 x 7g sachets instant yeast",
"½ tsp cinnamon",
"60g/2¼oz golden caster sugar",
"150ml/5fl oz full-fat milk",
"2 large free-range eggs",
"80g/3oz butter",
"160g/5¾oz golden caster sugar",
"3 lemons, zest and juice only",
"2 large free-range eggs and 1 large free-range egg yolk",
"3 Braeburn apples, peeled, cored and finely chopped",
"80g/3oz frozen cranberries, defrosted",
"1 lemon, juice only",
"150g/5½oz jam sugar",
"150g/5½oz icing sugar",
"2 tbsp elderflower cordial",
"150g/5½oz icing sugar",
"1 tsp vanilla paste",
"1 tsp cinnamon",
"1 tsp lemon juice",
"2 tsp orange juice",
"600ml/20fl oz double cream",
"40g/1½oz icing sugar"
] | [
"For the elderflower dough, put both flours in the bowl of a freestanding mixer fitted with a dough hook. Rub in the butter using your fingertips then add the salt to one side of the bowl and the yeast to the other.",
"Warm the milk to about 40C (if you don’t have a kitchen thermometer, gently heat the milk until warm to the touch).",
"Add the eggs, warm milk, cordial and lemon oil to the bowl and mix slowly for a few minutes to combine. Increase the speed and mix for a few more minutes. Transfer to a large bowl and cover with cling film. Prove in a warm place for 1 hour, or until doubled in size.",
"For the spice bun dough, put both flours in the bowl of a freestanding mixer fitted with a dough hook. Rub in the butter using your fingertips.",
"Remove the seeds from the cardamom pods and take the heads off the cloves. Grind until fine in a pestle and mortar. Add to the flour mixture along with the salt, yeast, cinnamon and sugar.",
"Warm the milk to about 40C (if you don’t have a kitchen thermometer, gently heat the milk until warm to the touch). Add 3 tablespoons water and mix.",
"Add the eggs and warm milk to the bowl and mix slowly for a few minutes to combine. Increase the speed and mix for a few more minutes. Transfer to a large bowl and cover with cling film. Prove in a warm place for 1 hour, or until doubled in size.",
"To make the lemon curd, put the butter, caster sugar, lemon juice and zest in a heatproof bowl and warm in the microwave until the butter has melted (alternatively put the bowl over a pan of simmering water). Beat the eggs and egg yolk into the lemon mixture. Place over pan of simmering water and stir until thick. Pass through a sieve and leave to cool.",
"To make the apple and cranberry jam, put a plate in the freezer. Add the apples, cranberries, lemon juice and sugar to a pan. Simmer for about 10–15 minutes until the apples are soft. Bring to a rolling boil for a few minutes. To check if the jam has reached setting point, place a blob on the frozen plate and leave to cool for a few minutes – if the jam is ready it will wrinkle when pushed with your finger. If it doesn’t wrinkle, cook for a few more minutes then test again. Once the setting point has been reached, transfer the jam to a blender and blitz until smooth. Leave to cool.",
"Once the doughs have been proved, divide both doughs into 12 equal pieces. Lightly flour 4 baking trays and a work surface. Roll each piece of dough into a ball and then into a sausage shape. Place 6 fingers on each tray and leave to prove again for 30 minutes, or until doubled in size.",
"Preheat the oven to 205C/185C Fan/Gas 6.",
"Bake the buns for 10–15 minutes, or until golden-brown. Remove from the trays and leave to cool. Once cool cut the buns in half lengthways.",
"For the elderflower icing, combine the icing sugar and elderflower cordial in a bowl until a smooth, pourable consistency is achieved.",
"For the cinnamon icing, combine the icing sugar, vanilla paste, cinnamon and lemon juice in a bowl. Add enough orange juice to make a smooth icing.",
"To decorate, dunk the top halves of the elderflower and lemon buns in the elderflower icing.",
"Dunk the top halves of the spiced buns in the cinnamon icing.",
"To fill the buns, whip the cream with the icing sugar until stiff peaks form when the whisk is removed. Transfer to a disposable piping bag.",
"Spread the jam on half the buns and the lemon curd on the other half, then pipe the cream on top. Sandwich the buns together using the respective iced tops. Serve immediately."
] |
Escalope of chicken with rocket, sage and lemon | [
"4 boneless chicken breasts, skin removed",
"10-12 fresh sage leaves, finely chopped",
"12 black peppercorns, crushed",
"8 tbsp plain flour",
"2 free-range eggs, beaten",
"150ml/5fl oz milk",
"250g/9oz fresh breadcrumbs",
"180g/6¼oz unsalted butter",
"½ lemon, juice only",
"olive oil, for drizzling",
"splash balsamic vinegar",
"100g/3½oz wild rocket leaves",
"80g/3oz freshly grated parmesan, to serve"
] | [
"For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper.",
"Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate.",
"Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated.",
"Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm.",
"Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.)",
"Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.",
"For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing.",
"To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan."
] |
Fig and strawberry tempura with lemon verbena crème brûlée and strawberry sauce | [
"vegetable oil, for deep-frying",
"50g/2oz plain flour",
"50g/2oz cornflour",
"pinch salt",
"75-110ml/3-4fl oz ginger ale",
"4 figs, halved lengthways",
"75-110ml/3-4fl oz sparkling water",
"12 strawberries",
"125ml/4½fl oz milk",
"3 sprigs fresh lemon verbena",
"5 free-range egg yolks",
"75g/3oz caster sugar",
"375ml/13fl oz double cream",
"25g/1oz demerara sugar",
"250g/9oz strawberries, hulled and chopped",
"1-2 tbsp icing sugar"
] | [
"For the tempura, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)",
"Place half of the flour, cornflour and salt into a bowl and gradually stir in enough ginger ale to make a batter. Don't over-mix - it doesn't matter if a few lumps remain.",
"Dip the figs into the batter to coat completely. Place into the hot oil and deep fry until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.",
"Place the remaining flour, cornflour and salt into another bowl and gradually stir in enough sparkling water to form a batter.",
"Dip the strawberries into the batter to coat completely. Place into the hot oil and deep fry until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.",
"Preheat the oven to 150C/300F/Gas 2.",
"For the crème brûlée, place the milk into a saucepan, add the lemon verbena and bring to the boil. Remove from the heat and allow to cool and infuse for a few minutes.",
"Place the egg yolks into a large bowl with the sugar and whisk until combined.",
"Pour the milk mixture into the bowl along with the cream and whisk thoroughly.",
"Place four ramekins into a roasting tin and pass the cream mixture through a sieve into the ramekins. Pour in enough boiling water to come halfway up the sides of the ramekins.",
"Transfer to the oven and bake for an hour, or until just set. Remove the ramekins from the tin and allow to cool.",
"Once cooled, place the ramekins into the freezer until the custards are solid.",
"Use a knife to loosen around the edges of the ramekins and carefully tip the custards out of their ramekins onto a board. Using a pastry cutter, cut out a circle from each custard to make cylinders slightly smaller in diameter than the ramekins. Place onto serving plates and leave to soften for five minutes.",
"For the strawberry sauce, place the strawberries and icing sugar into a small food processor and blend until smooth. Pass the mixture through a sieve into a bowl to remove the seeds. Taste to check the sweetness and add more sugar if necessary.",
"To serve, sprinkle the demerara sugar over the top of the crème brûlées and caramelise with a mini-blowtorch. Place two fig halves and three strawberries onto each plate and drizzle over the strawberry sauce."
] |
Fillet of lemon sole with kale and crab butter sauce | [
"2 shallots, finely sliced",
"1 tbsp white wine vinegar",
"4 tbsp white wine",
"225g/8oz butter, cut into cubes",
"salt and freshly ground black pepper",
"100g/3½oz white crab meat",
"2 tomatoes, peeled, seeds removed and cut into small dice",
"4 tbsp chopped chives",
"1 lemon, juice only",
"300g/10oz curly kale",
"50g/1¾oz unsalted butter",
"1 lemon, juice only",
"2 lemon sole, filleted and skin removed",
"50g/1¾oz unsalted butter"
] | [
"For the crab butter sauce, in a saucepan, bring the finely sliced shallots, white wine vinegar and white wine to the boil (don’t use an aluminium saucepan as it could react with the acid). Reduce the heat until the mixture is simmering, then continue to simmer until only two tablespoons of liquid are left in the pan.",
"Add a tablespoon of cold water and continue to simmer until the volume of liquid remaining in the pan is about one tablespoon.",
"Reduce the heat to low, then gradually whisk in the butter, 25g/1oz at a time, waiting until all of the butter has melted and incorporated into the mixture before adding more.",
"Once all of the butter has been added to the reduction, remove the mixture from the heat and strain it into a clean saucepan. Season, to taste, with salt and freshly ground black pepper, then stir in the crab, tomatoes, chives and finish with the lemon juice. Set aside at room temperature until needed.",
"For the kale, heat a large saucepan of boiling water and plunge in the kale. Cook for a couple of minutes, then drain. Plunge the kale into ice cold water, then drain again and dry on kitchen roll.",
"Melt the butter in a large frying pan, then add the kale, stirring for a few minutes until wilted.",
"Finish the kale with the lemon juice and season with salt and pepper.",
"For the fillet of lemon sole, season the sole with salt and freshly ground black pepper.",
"Heat a frying pan until hot and add the butter to the pan. Once melted, cook the fish for two minutes on each side..",
"To serve, place the kale in the centre of the plate and put two fillets on top, pour the crab butter sauce over and around the plate."
] |
Fish with lemon and brown butter sauce | [
"2 fillets of lemon sole (about 150g/5oz each), skin removed",
"3 tbsp plain flour",
"½ tsp salt",
"2 pinches freshly ground black pepper",
"1½ tbsp sunflower oil",
"45g/1½oz butter, cut into cubes",
"½ lemon, juice only",
"1 tbsp chopped flatleaf parsley",
"1 tbsp small capers (optional)"
] | [
"Check the fish for small bones and use tweezers to pull out any that you find.",
"Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess.",
"Heat the oil in a large frying pan over a high heat. When the oil is smoking hot, place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden-brown, then turn the fillets over and cook for a further 1-2 minutes until the second side is golden-brown. (Flatfish fillets need only 1-2 minutes cooking on each side. If you’re cooking thicker slices or fillets from a fish like trout (2-3cm/1in thick), then 3-4 minutes on each side should be fine.)",
"When cooked remove the fish from the pan and wrap the fish in aluminium foil to keep warm.",
"Wipe the pan with paper towels and return to a medium heat. Add the cubes of butter and heat until they melt and become light brown, then turn off the heat and add the lemon juice (stand back a little as it will splutter).",
"Add the parsley and capers (if using), and swirl the contents of the pan around. Return the fish to the pan, spoon over the juices and serve immediately."
] |
Fresh pasta with griddled asparagus and a lemon and breadcrumb topping | [
"500g/1lb 4oz fine semolina flour, plus extra for dusting",
"5 free-range eggs",
"1 bunch asparagus, trimmed",
"2 tbsp olive oil",
"50g/1¾oz butter",
"1 lemon, juice only",
"2 tbsp olive oil",
"100g/3½oz homemade breadcrumbs",
"1 lemon, zest only",
"1 garlic clove, finely chopped",
"1 tsp fresh thyme leaves",
"2 tbsp finely chopped fresh flatleaf parsley"
] | [
"For the pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.",
"Flour the pasta machine. Cut the pasta dough in half and pass it through the pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter.",
"Add your cutter to the pasta machine and pass the pasta through the machine to make your chosen shape. Dust the pasta with a little semolina.",
"Repeat the process with the remaining dough, then place the shapes onto a plate and use immediately or refrigerate overnight.",
"To cook the pasta, in a large pan of salted boiling water cook the pasta until al dente. Drain, reserving a little of the cooking water, and keep warm.",
"For the griddled asparagus, preheat a griddle pan and drizzle olive oil over the asparagus. Season with salt and pepper to taste. Add the asparagus and, once marked with bars from the griddle pan, add the butter, a little of the pasta water and lemon juice. Season with salt and pepper to taste.",
"For the lemon and breadcrumb topping, heat a large frying pan and add the olive oil. Once hot, add the breadcrumbs, lemon, garlic and thyme and cook until the crumbs are golden-brown. Just before serving, stir through the chopped parsley.",
"To serve, remove the asparagus from the pan, cut into pieces and add back into the pan. Add to the pasta and toss until all the pasta is coated. Add a couple of tablespoons of the breadcrumb mixture and toss together.",
"Serve in warm bowls topped with the remaining breadcrumb mixture."
] |
Fried scallops with chilli, sage and lemon, and Swiss chard | [
"100g/3½oz Castelluccio lentils",
"1½ garlic cloves, the whole clove peeled and half clove sliced",
"extra virgin olive oil for dressing",
"500g/1lb 2oz Swiss chard leaves, stem and thick veins removed and leaves halved",
"2 tbsp olive oil",
"1 tsp fennel seeds, crushed",
"12 scallops (with roe), cleaned",
"1 tsp small capers in vinegar, drained",
"1 fresh red chilli, finely chopped",
"12 sage leaves",
"1 lemon, juice only",
"sea salt and freshly ground black pepper"
] | [
"Put the lentils in a pan with the whole garlic clove. Cover with water and bring to a simmer, then cook for 20–25 minutes until tender. Drain the lentils. Season and add a good dash of extra virgin olive oil, then cover and keep warm.",
"Meanwhile, blanch the Swiss chard leaves in salted boiling water for about 3 minutes until tender. Drain well, squeezing out excess water.",
"Heat 1 tablespoon of the olive oil in a clean pan and fry the sliced garlic with the fennel seeds over a medium-high heat for 30 seconds. Add the drained Swiss chard and stir to combine. Season with salt and pepper, remove from the heat, cover and keep warm.",
"Heat a heavy-based frying pan over a high heat. Toss the scallops in a bowl with salt, pepper and 1 tablespoon of olive oil. When the pan is very hot, carefully place the scallops in the pan and cook for 1 minute on each side until golden-brown and cooked through. Add the capers, chilli, sage leaves and a squeeze of lemon. Serve hot, with the lentils and Swiss chard."
] |
Garlic and lemon thyme chicken with a purple sprouting broccoli, mushroom and red onion salad | [
"1 whole medium chicken, jointed into 8 pieces",
"8 tbsp olive oil",
"8 sprigs lemon thyme",
"4 garlic cloves, finely sliced",
"500g/1lb 2oz purple sprouting broccoli, trimmed",
"2 tbsp olive oil",
"200g/7oz brown cup mushrooms, sliced",
"1 red onion, sliced",
"150g/5½oz black Spanish olives",
"1 tbsp sherry vinegar",
"1 tbsp red wine vinegar",
"2 tbsp extra virgin olive oil",
"2 balls burrata cheese, torn into pieces"
] | [
"Place the chicken pieces, oil, lemon thyme and garlic in a large freezer bag and seal. Leave to marinade in the fridge for at least an hour and ideally overnight.",
"Preheat the oven to 200C/180C Fan/Gas 6. Pour the chicken and its marinade onto a baking tray and cook for 15-20 minutes, or until cooked through.",
"For the salad, heat a large saucepan of salted water and blanch the broccoli for 2 minutes, remove and drain.",
"Heat a large griddle pan and drizzle the broccoli with the oil. Place on the griddle pan and cook for 2-3 minutes until charred.",
"Combine the mushrooms, onion, olives and cooked broccoli in a large bowl. In a small bowl or jug whisk the two vinegars and extra virgin olive oil together to make a dressing.",
"To serve, pour the dressing over the salad and toss. Place on a serving plate and top with the burrata. Serve the chicken alongside."
] |
Garlicky Jersey royals and asparagus with mint and lemon pistou | [
"1kg/2¼lb new potatoes, preferably Jersey Royals, scrubbed",
"1 litre/1¾pints vegetable stock",
"6 cloves garlic",
"450g/1lb asparagus tips",
"2 tbsp parsley",
"20g packet of mint, stalks removed",
"grated zest of and juice of 1 large lemon",
"4 tbsp walnut oil",
"4 tbsp sunflower oil",
"1 tbsp caster sugar"
] | [
"Put the potatoes in a large saucepan, add the vegetable stock and garlic, season lightly with salt and pepper. Cover and bring to the boil, simmer for 7 - 8 minutes or until nearly tender. 2. Add the asparagus tips and continue to cook, uncovered, until the asparagus is tender.",
"Lift the asparagus onto a plate and set aside. Continue to cook the potatoes over a high heat until the stock has reduced to a sticky glaze to coat the potatoes.",
"Tip into a large bowl and add the asparagus. Set aside. Lift the garlic out and keep separate.",
"Put the softened garlic from the cooked potatoes, herbs, lemon zest and juice, oil and sugar together into a food processor or blender. Blend to form a purée then season with salt and pepper. Just before serving pour the pistou over the potatoes and asparagus, toss lightly together and pile into a serving dish."
] |
Goats' cheese, lemon and herb risotto | [
"25g/1oz unsalted butter",
"1 tbsp olive oil",
"½ onion, finely sliced",
"1 garlic clove, finely chopped",
"150g/5½oz risotto rice",
"50ml/2fl oz white wine",
"300ml/10fl oz hot chicken stock",
"50g/1½oz goats' cheese",
"50ml/2fl oz double cream",
"1 lemon, zest only",
"1 tsp chopped fresh chives",
"1 tsp chopped fresh parsley",
"1 tbsp chopped fresh chervil",
"freshly ground black pepper"
] | [
"Melt the butter with the oil in a saucepan. Place the onion and garlic into the pan and cook gently for 2-3 minutes.",
"Add the rice and wine to the pan, bring to the boil and cook until the wine is absorbed.",
"Add the hot stock to the pan and simmer for 8-10 minutes.",
"Add the goats' cheese, cream, lemon zest and herbs to the pan, stir well and season with pepper only. Cook for a further 2-3 minutes, or until the rice is al dente.",
"To serve, transfer the risotto to a warmed serving bowl."
] |
Goujons of sole with lemon and mushy peas | [
"450g/1Ib sole or lemon sole fillets, skinned",
"sunflower oil for deep-frying",
"50g/1¾oz plain flour",
"salt",
"freshly ground black pepper",
"3 medium eggs beaten",
"125g/4½oz fine fresh breadcrumbs",
"225g/8oz dried marrowfat peas",
"1 tsp bicarbonate of soda",
"35g/1¼oz butter",
"salt",
"freshly ground black pepper",
"½ tsp cayenne pepper",
"2 lemons cut into wedges"
] | [
"Cut each sole or lemon sole fillet into strips, on the diagonal, about 1cm/½ in thick. Mix the breadcrumbs with the cayenne pepper and leave to one side. Heat the oil in a deep fat fryer to 190C/375F.",
"Season the flour with salt and pepper. Coat the fish in the seasoned flour, then dip first in the beaten egg and then in the breadcrumbs. Do a few pieces at a time, making sure all the fish is coated in each of the three dips.",
"Place a few of the goujons in the fryer at a time and cook for about one minute, until crisp and golden brown. Repeat until all the goujons are cooked. Once cooked, remove on to some kitchen paper to soak up the excess oil.",
"Pile the goujons in a dish or on plates, season, and serve with the lemon wedges. They're great with a mixed, dressed green leaf salad.",
"For the mushy peas, soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda for at least four hours or, if you have the time, overnight.",
"Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with the water. Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time.",
"The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season.",
"Serve the mushy peas with the fish, sprinkle with a little cayenne pepper and top with a lemon wedge."
] |
Goujons of sole with lemon | [
"125g/4½oz fresh fine breadcrumbs",
"½ tsp cayenne pepper",
"450g/1lb sole or lemon sole fillets, skinned",
"sunflower oil, for frying",
"50g/2oz plain flour",
"3 free-range eggs, beaten",
"2 lemons, cut into wedges",
"100g/4oz mayonnaise",
"2 tbsp chopped capers",
"4 chopped gherkins",
"1 tbsp flatleaf parsley",
"salt and freshly ground black pepper",
"1 lemon, juice only",
"4 tbsp olive oil",
"1 bag of mixed salad leaves"
] | [
"Mix the breadcrumbs with the cayenne pepper and leave to one side.",
"Cut each lemon sole or sole fillets into strips on the diagonal about 1cm/½in thick.",
"Heat the oil in a deep-fat fryer to 190C/375F.",
"Coat the fish in flour, then the beaten egg and finally the crumbs; a few pieces at a time, making sure all the fish is coasted thoroughly.",
"Place a few of the goujons in the fryer at a time and cook for about one minute, until crisp and golden brown. Repeat until all the goujons are cooked.",
"Once cooked, remove onto some kitchen paper to soak up the excess oil.",
"For the tartare sauce mix together the mayonnaise, capers, gherkins and parsley and season.",
"To make the salad dressing mix the lemon juice and olive oil together. Dress the mixed salad leaves with it.",
"Pile the goujons in a dish or on plates, and serve with the wedges of lemon, tartare sauce and salad."
] |
Griddled lemon and parsley tuna with romesco salad | [
"2 red peppers",
"2 tbsp olive oil",
"½ loaf ciabatta bread, cut into 3cm/1in pieces",
"4 vine-ripened tomatoes, quartered",
"45g/1½oz blanched almonds",
"2 garlic cloves, peeled, finely chopped",
"4 tbsp olive oil",
"1-2 tbsp red wine vinegar",
"2 tbsp finely chopped fresh basil",
"1 tsp smoked paprika",
"1 tsp cayenne pepper, or to taste",
"4 tuna steaks",
"4 tbsp olive oil",
"1 lemon, zest and juice",
"2 tbsp finely chopped fresh flatleaf parsley"
] | [
"For the romesco salad, preheat the oven to 200C/400F/Gas 6.",
"Place the peppers onto a baking tray and roast for 30-35 minutes, or until the peppers are blackened.",
"Remove from the oven and place in a plastic sandwich bag. Set aside to steam for five minutes.",
"Heat the oil in a frying pan and cook the ciabatta for 2-3 minutes, turning frequently, or until crisp all over.",
"Carefully peel the peppers to remove all the skin. Place the peppers, ciabatta, tomatoes, almonds and garlic in a large bowl and set aside.",
"For the dressing, whisk the olive oil, vinegar, basil, smoked paprika and cayenne pepper together in a small bowl.",
"For the griddled lemon and parsley tuna, place the tuna steaks in a medium bowl with the olive oil, lemon zest and juice and parsley.",
"Heat a griddle pan, add the tuna steaks and fry on each side for 2-3 minutes, or until cooked to your liking.",
"To serve, pour the dressing over the romesco salad and stir until well combined. Spoon the salad onto each of four serving plates and and serve the tuna alongside."
] |
Griddled steak with lemon and coriander-roasted potatoes | [
"1 tbsp olive oil",
"100g/3½oz rump steak",
"salt and freshly ground black pepper",
"2 tbsp olive oil",
"½ potato, chopped",
"½ lemon, juice only",
"2 tbsp chopped fresh coriander",
"1 carrot, peeled and chopped",
"1 tsp coriander seeds",
"pinch chilli flakes",
"25g/1oz butter",
"1 tbsp balsamic vinegar",
"salt and freshly ground black pepper"
] | [
"Preheat the oven to 180C/350F/Gas 4.",
"For the steak, rub the olive oil into the meat and season well with salt and freshly ground black pepper. Heat a chargrill pan until smoking and fry the steak for 2-4 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and place onto a warm plate to rest.",
"For the potatoes, heat the olive oil in an ovenproof pan and fry the potatoes for 3-4 minutes, or until lightly golden. Transfer to the oven to roast for 10-12 minutes, or until golden-brown and tender, then stir in the lemon juice and coriander.",
"For the carrot and coriander purée, boil the carrots with the coriander seeds in a pan until tender, then drain and pulse in a food processor along with the remaining purée ingredients until smooth.",
"To serve, spoon the purée onto a plate and top with the roasted potato. Thickly slice the steak and arrange on top."
] |
Griddled turbot with lemon butter sauce | [
"1 turbot fillet, skin removed",
"1 tbsp plain flour",
"1 tbsp olive oil",
"30g/1oz butter",
"3 tbsp hot fish stock",
"2 lemons, juice only",
"2 tbsp double cream",
"few sprigs fresh dill, chopped"
] | [
"For the griddled turbot, dredge the turbot fillet in the flour and shake off any excess. Rub with the olive oil.",
"Heat a griddle pan and griddle the turbot for 1-2 minutes on each side, or until completely cooked through.",
"Meanwhile, for the sauce, heat the butter in a small pan, add the fish stock and lemon juice and simmer until the liquid has reduced by half.",
"Add the double cream and half of the dill, heat gently and stir to make a smooth sauce.",
"To serve, place the turbot onto a plate, pour over the sauce and garnish with the remaining dill."
] |
Grilled asparagus with lemon and chive dressing | [
"24 asparagus spears, hard stalks removed",
"bowl iced water",
"olive oil",
"1 lemon, juice only",
"3-4 tbsp olive oil, or to taste",
"1 shallot, finely chopped",
"small handful fresh chives, chopped",
"salt and freshly ground black pepper"
] | [
"For the asparagus, bring a pan of salted water to the boil. Add the asparagus to the water and blanch briefly.",
"Using tongs or a slotted spoon, remove the asparagus from the boiling water and place immediately into the iced water, then drain.",
"Heat a griddle pan until very hot. Drizzle olive oil over the asparagus and place onto the griddle. Cook, turning occasionally, until nicely marked and browned on all sides.",
"For the lemon and chive dressing, mix the juice of the lemon in a bowl with the olive oil, chopped shallot and chives and season with salt and freshly ground black pepper.",
"To serve, place six asparagus spears onto each of four plates. Dress with the lemon and chive vinaigrette."
] |
Grilled lamb with feta and lemon | [
"1 small handful fresh oregano sprigs",
"1 small handful fresh thyme sprigs",
"fruity olive oil, for drizzling and frying",
"salt and freshly ground black pepper",
"1 block good-quality feta cheese",
"1 lemon, juice only, to taste",
"6-8 lamb cutlets"
] | [
"Rip the tender little leaves off the oregano and thyme sprigs, place into a bowl and drizzle over some olive oil. Crumble in the feta (large chunks are fine as they will break up slightly when everything is stirred together in the bowl). Season, to taste, with freshly ground black pepper and lemon juice and mix everything together gently.",
"Heat a griddle pan until hot, season the lamb cutlets with salt and freshly ground black pepper, and brush each cutlet with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink and a little springy in the middle.",
"Divide the cutlets between a two warm plates, and while the cutlets are still sizzling, gently spoon over the feta and herb dressing. Eat immediately, while all is hot, herbal and piquant."
] |
Grilled lemon sole with Choron sauce | [
"3 tbsp white wine vinegar",
"3 tbsp white wine",
"10 black peppercorns, lightly crushed",
"2 tbsp shallots, peeled, finely chopped",
"1 tsp finely chopped fresh tarragon leaves",
"1 tbsp water",
"1 tbsp tomato purée",
"3 free-range egg yolks",
"200g/7oz butter, melted",
"1 tbsp finely chopped fresh flatleaf parsley",
"2 tbsp olive oil",
"8 lemon sole fillets",
"salt and freshly ground black pepper",
"1 tsp Dijon mustard",
"1 tbsp white wine vinegar",
"3 tbsp rapeseed oil",
"salt and freshly ground black pepper",
"150g/5oz watercress, leaves only"
] | [
"For the Choron sauce, place the white wine vinegar, white wine, black peppercorns, shallots and tarragon into a non-reactive saucepan and bring to the boil. Reduce the heat and simmer until the liquid in the pan has reduced to about 1 tablespoon.",
"Add the water and tomato purée to the pan and whisk to combine. Beat in the egg yolks, whisking for 3-4 minutes over a low heat, or until frothy. Gradually pour in the butter in a thin, steady stream, whisking continuously until all of the butter has been incorporated and the sauce is thickened.",
"Season, to taste, with salt and freshly ground black pepper, then strain the sauce through a fine sieve. Discard the solids left behind in the sieve. Keep warm until ready to serve. Stir the parsley into the sauce just before serving.",
"Preheat the grill to high. Lightly grease a roasting tray with olive oil.",
"For the lemon sole, place the sole fillets skin-side up onto the prepared roasting tray and season with salt and freshly ground black pepper. Grill for 3-4 minutes, or until the skin is crisp and golden-brown and the fish is cooked through. (When the fish is cooked, the flesh should be opaque all the way through and flake easily with a fork.) Remove the fish from the grill and set aside to rest for 1-2 minutes.",
"For the watercress, whisk the Dijon mustard, white wine vinegar and rapeseed oil together in a small bowl until emulsified. Season, to taste, with salt and freshly ground black pepper. Place the watercress in a bowl, pour over the dressing and toss well to coat.",
"To serve, place 2 fillets on each serving plate. Arrange the watercress alongside, then spoon the Choron sauce over the fish."
] |
Grilled spiced trout with lemon soy vinaigrette and herbed couscous | [
"½ lemon, zest only",
"1 trout fillet, skin removed",
"½ tsp cumin seeds",
"salt and freshly ground black pepper",
"2 tbsp olive oil",
"3 spring onions, trimmed and halved lengthwise",
"½ tomato",
"2 tbsp soy sauce",
"½ lemon, zest and juice only",
"150g/5½oz couscous",
"300ml/10fl oz vegetable stock",
"2 tbsp olive oil",
"½ lemon, juice only",
"salt and freshly ground black pepper",
"1 tbsp chopped fresh mint",
"1 tbsp chopped fresh parsley",
"1 tbsp chopped fresh chives",
"1 tbsp chopped fresh dill",
"½ tomato, chopped"
] | [
"For the trout, rub the lemon zest into the flesh of the trout. Place the cumin seeds, salt and freshly ground black pepper into a pestle and mortar and grind together until well combined. Reserve half a teaspoon for the vinaigrette and sprinkle the rest over the fish.",
"Heat the olive oil in a griddle pan and add the trout, spring onions and tomato half. Griddle the trout for 2-3 minutes on both sides, or until golden-brown and cooked through.",
"For the vinaigrette, place the soy sauce, lemon zest and juice and the reserved cumin mixture into a small bowl and whisk well to combine.",
"For the couscous, pour the stock over the couscous in a bowl and allow to soak for 5-7 minutes, or until all of the liquid is absorbed. Fluff the grains up with a fork and stir in the rest of the couscous ingredients.",
"To serve, spoon the couscous onto a serving plate and arrange the trout on top. Place the grilled spring onions and tomato half to the side, drizzle over the vinaigrette and serve."
] |
Grilled squid with lemon, garlic and cumin | [
"4 squid weighing about 250g/9oz each, cleaned",
"1 lemon, zest only",
"good pinch cumin",
"pinch sea salt",
"olive oil",
"1 garlic clove, pasted",
"½ handful of fresh coriander, chopped"
] | [
"Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it.",
"Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.",
"Heat your grill plate until white patches start to appear.",
"Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.",
"Push the squid down with the back of a fish slice and do the same with the tentacles.",
"Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad."
] |
Hake a la romana, sautéed lentils and jamón iberico, lemon and olive oil mayonnaise | [
"1 tbsp extra-virgin olive oil",
"1 shallot, finely chopped",
"1 carrot, finely chopped",
"1 bay leaf",
"150g/5½oz dried small green lentils",
"500ml/18fl oz chicken stock, cold",
"sea salt and freshly ground black pepper",
"40g/1½oz baby spinach",
"50g/1¾oz jamón iberico, cut into1cm/½in cubes",
"1 large free-range egg yolk, at room temperature",
"1 tbsp lemon juice",
"½ tsp Dijon mustard",
"sea salt flakes",
"75ml/2½fl oz extra virgin olive oil",
"75ml/2½fl oz sunflower oil",
"2 tbsp chopped parsley",
"olive oil, for frying",
"4 x 170g/6oz hake portions",
"100g/3½oz plain flour, for coating",
"2 large free-range eggs, beaten",
"sea salt and freshly ground black pepper"
] | [
"To make the sautéed lentils, heat the oil in a saucepan and fry the shallot, carrot and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm.",
"For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the parsley.",
"For the fish, pour 1cm/½in of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended).",
"Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain.",
"Finally, add the spinach to the lentils and allow it to wilt for a minute or so.",
"To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces."
] |
Halibut with lemon butter | [
"4 halibut chunks, weighing approx. 200g/7¼oz each",
"2 lemons, juice only",
"110g/4 oz butter",
"salt"
] | [
"Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes.",
"Drain, reserving the lemon juice, and dry with kitchen towels.",
"Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn.",
"Cook the fish in the butter for approximately 3-4 minutes on each side.",
"Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly.",
"Add the remaining butter to thicken the sauce.",
"Serve immediately."
] |
Halloumi cheese, lemon, olive oil | [
"150g/5oz halloumi cheese",
"½ a lemon, juiced",
"20ml/1oz olive oil",
"cracked black pepper to taste"
] | [
"Slice the halloumi into ½cm/¼in thick slices.",
"Char-grill or pan-fry the cheese in the olive oil.",
"Drizzle over the lemon juice and cracked black pepper and serve."
] |
Herb and lemon-encrusted lamb with leeks and borlotti beans | [
"200g/7oz ciabatta, roughly torn",
"40g/1½oz lemon rind, grated",
"40g/1½oz capers, rinsed",
"40g/1½oz anchovies",
"40g/1½oz onions, roughly chopped",
"40g/1½oz black olives, pitted and roughly chopped",
"1 bunch fresh parsley",
"1 bunch fresh basil",
"2 x 4-bone racks of lamb, bones removed",
"salt and freshly ground black pepper",
"1 tbsp olive oil",
"3 tsp Dijon mustard",
"50g/2oz butter",
"2 large leeks, finely sliced",
"400g/14oz can borlotti beans, rinsed and drained",
"1 small bunch fresh flatleaf parsley, leaves only",
"salt and freshly ground black pepper",
"150ml/5fl oz red wine",
"110ml/4fl oz chicken stock",
"25g/1oz butter",
"salt and freshly ground black pepper",
"mashed potato"
] | [
"Preheat the oven to 120C/250F/Gas ½.",
"For the herb crust, lay the ciabatta, lemon rind, capers, anchovies, onions and olives onto a baking sheet. Place into the oven for two hours to dry out.",
"Transfer the dried mixture to a food processor, add the parsley and basil and blend until fine breadcrumbs form. Spread the mixture onto a large plate or clean tray.",
"Turn the oven up to 180C/355F/Gas 4.",
"Season the lamb with salt and freshly ground black pepper.",
"Heat a frying pan until hot and add the olive oil. Add the lamb racks and fry on each side until browned.",
"Remove from the pan and brush the lamb racks with mustard so that they are completely covered and then roll them in the herb crust to completely coat.",
"Place the coated lamb racks into an ovenproof dish and transfer to the oven to bake for 12-14 minutes, until medium rare, or longer according to your taste. Turn the meat over halfway through. Remove from the oven and leave to rest.",
"For leeks and beans, heat a frying pan until hot, then add the butter and leeks. Gently fry the leeks for 4-5 minutes until softened, but not browned.",
"Add the beans and cook for a further 2-3 minutes.",
"Add the parsley and season, to taste, with salt and freshly ground black pepper.",
"For the red wine sauce, place the red wine into a shallow pan over a high heat and bring to the boil. Cook to reduce the wine by half, then add the chicken stock and continue boiling to reduce the liquid volume by half again.",
"Add the butter, season with salt and freshly ground black pepper.",
"To serve, place a spoonful of mashed potato onto each of four plates and place a spoonful of the leeks alongside. Slice the lamb in half and place on top of the leeks, then spoon the red wine sauce around."
] |
Herb-crusted rack of lamb with roast butternut squash with lemon and mustard | [
"200g/7¼oz ciabatta, roughly torn",
"40g/1½oz lemon rind, grated",
"40g/1½oz capers, rinsed",
"40g/1½oz anchovies",
"40g/1½oz onions, roughly chopped",
"40g/1½oz black olives, pitted and roughly chopped",
"1 bunch parsley",
"1 bunch basil",
"2 racks of lamb, 8 bones in each",
"vegetable oil, for frying",
"2 tsp Dijon mustard",
"sea salt and freshly ground black pepper",
"2 butternut squash (about 650g/1lb 7oz each)",
"2 garlic cloves, crushed",
"2 lemons, zest and juice only",
"1 tbsp olive oil",
"100g/3½oz butter, 70g/2½oz melted and the rest chilled",
"1 sprig fresh thyme, leaves only",
"2-3 tbsp course-grained mustard",
"5 tbsp double cream",
"sea salt and freshly ground black pepper"
] | [
"Firstly, make the herb crust. Preheat the oven to 120/C248F/Gas 1. Lay the ciabatta, lemon rind, capers, anchovies, onions and olives on a baking sheet, and place them in the oven to dry out for two hours.",
"Transfer the mixture to the bowl of a food processor fitted with a metal blade and blend until fine breadcrumbs form (about two minutes).",
"Preheat the oven to 180C/356F/Gas 4. Season the lamb and then warm a large heavy-based frying pan. Add enough oil to cover the base and seal the lamb on each side with the fat (about two minutes).",
"Brush the lamb with mustard so that it is completely covered and then roll it in the herb crust. Place the meat in a shallow baking dish and bake in the oven until medium rare, about 12 minutes, turning halfway through.",
"Remove from the oven and leave to rest.",
"For the butternut squash, heat the oven to 190C/375F/Gas 5. Cut the squash in half, scoop out the seeds, then peel and chop the flesh into even-sized chunks. Place in a bowl and add the garlic, lemon zest and juice, olive oil and half the melted butter.",
"Toss the ingredients together then spread out in a roasting pan. Scatter over the thyme leaves and roast in the oven for about 20 minutes, until the squash feels tender when pierced with the tip of a knife.",
"Scoop the roasted squash into a food processor or blender with the remaining butter, mustard, cream and seasoning. Blend to a smooth purée and serve.",
"To serve, cut the lamb racks into cutlets. On each plate, arrange a few cutlets on a bed of butternut squash mixture."
] |
Herb fritters with crisp trout, soy and lemon dipping sauce | [
"3 tbsp cornflour",
"100g/3½oz plain flour",
"1 free-range egg",
"sparkling water, to bind",
"vegetable oil, for deep frying",
"3 sprigs fresh parsley",
"3 sprigs fresh coriander",
"1 tbsp olive oil",
"1 tbsp butter",
"85g/3oz sea trout",
"salt and freshly ground black pepper",
"3 tbsp soy sauce",
"½ lemon, juice only",
"1 tbsp sesame oil"
] | [
"For the fritters, combine the cornflour, flour and egg in a bowl and add enough sparkling water to make a light batter the consistency of double cream.",
"Heat the oil in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the sprigs of parsley and coriander in the batter and deep fry in the oil for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.",
"For the crisp trout, heat the olive oil and butter in a frying pan and season the fish with salt and freshly ground black pepper. Fry the fish for 2-3 minutes on both sides, or until golden-brown and cooked through.",
"For the dipping sauce, combine all of the dipping sauce ingredients in a small serving bowl.",
"Place the trout on a serving plate and arrange the herb fritters alongside. Serve with the dipping sauce to the side."
] |
Hoisin and plum-glazed ham with lemon potato salad | [
"2-3kg/4lb 4oz - 6lb 6oz easy-carve ready-cooked ham leg",
"15-20 whole star anise, to decorate",
"125ml/4½fl oz hoisin sauce",
"125ml/4½fl oz plum sauce",
"60ml/2½fl oz Chinese rice wine",
"60ml/2½fl oz soy sauce",
"60g/2½oz soft brown sugar",
"1 tsp Chinese five-spice powder",
"750g/1lb 10oz waxy potatoes (such as kipfler), peeled and sliced",
"1 tsp sea salt",
"75ml/3fl oz extra virgin olive oil",
"125ml/4½fl oz lemon juice",
"1 tbsp sumac (available in Middle Eastern grocers)",
"salt and freshly ground black pepper",
"1 lime, juice only",
"1 small green pepper, seeds removed, finely chopped",
"2 large red chillies, seeded, finely chopped",
"1 small bunch fresh mint, roughly chopped",
"1 large bunch fresh flatleaf parsley leaves",
"6 spring onions, finely sliced"
] | [
"Preheat oven to 180C/355F/Gas 4.",
"Using a small sharp knife, cut through the rind around the shank of the ham. Carefully lift the rind from the fat in one piece, running your fingers through where the rind and fat are joined to ease away. Reserve the rind and use to cover the cut ham when storing.",
"Score the white fat in a diamond pattern and press star anise into the centre of every second or third scored diamond.",
"Place the ham on a rack over a roasting tray, then pour a small amount of water into the base of the roasting tray to prevent the glaze from burning.",
"Place the remaining ham ingredients into a saucepan over low heat, stirring until the sugar has completely dissolved.",
"Remove the glaze mixture from the heat and carefully pour over the ham making sure that all of the exposed fat is covered.",
"Transfer the ham to the oven to bake for 30-40 minutes, basting occasionally, until the ham is golden all over.",
"Remove the ham from the oven and place it onto a large platter ready to carve.",
"For the lemon potato salad, bring a large saucepan of water to the boil then add the potatoes and salt. Reduce the heat and simmer for about 8-10 minutes, until the potatoes are tender when pierced with a knife. Remember to undercook the potatoes a little, because they will continue cooking in their own heat and steam when removed from the water.",
"Place the olive oil, lemon juice and sumac into a bowl, stir to combine and season, to taste, with salt and freshly ground black pepper.",
"Pour half of the sumac dressing over the hot potatoes and stir very gently. Leave to cool, then add the capsicum, chilli, mint, parsley, spring onion and remaining dressing and stir gently to combine.",
"To serve, place several slices of ham onto each plate with a large spoonful of potato salad alongside."
] |
Homemade lemon curd | [
"4 free-range eggs",
"4 free-range egg yolks",
"200g/7oz caster sugar",
"6 lemons, juice of all 6 and zest of 3",
"150g/5oz unsalted butter, cut into small cubes"
] | [
"Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes.",
"Whisk the eggs and egg yolks in a large heatproof bowl until well combined. Add the sugar and stir in the lemon zest and juice. Add the butter and set the bowl over a saucepan of very gently simmering water, making sure the bowl doesn’t touch the water.",
"Stir the mixture with a wooden spoon for five minutes until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes. The lemon curd should the consistency of custard and leaves a light trail when the whisk is lifted. (The curd will continue to thicken in the jars)",
"Pour the hot lemon curd into warmed, sterilised jars and leave to cool. Cover the curd with a disc of waxed paper or baking parchment and seal with a lid. Keep in the fridge and use within two weeks."
] |
Honey, rhubarb and lemon traybake | [
"100g/3½oz butter",
"100g/3½oz caster sugar",
"2 free-range eggs",
"100g/3½oz self-raising flour",
"butter, for greasing",
"150g/5oz rhubarb, peeled and chopped",
"1 large lemon, peeled and chopped",
"2 tbsp honey"
] | [
"Preheat the oven to 200C/400F/Gas 6.",
"Place the butter and sugar into a food processor and blend together to a paste.",
"Add the eggs and flour and blend again.",
"Grease a baking tray with butter and add the rhubarb and lemon pieces and drizzle with the honey.",
"Add the sponge mixture to the tray and place in the oven to bake for ten minutes, or until the sponge is golden and set firm."
] |
Hot lemon curd soufflés | [
"3 large eggs",
"2 oz (50 g) golden caster sugar and 1 level dessertspoon golden caster sugar",
"grated zest and juice 1 medium lemon (2 tablespoons juice)",
"grated zest and juice 1 small lemon",
"1 large egg",
"1½oz (40 g) golden caster sugar",
"1 oz (25 g) cold unsalted butter, cut into small cubes",
"1 level teaspoon cornflour",
"a little sifted icing sugar, to serve:"
] | [
"Pre-heat the oven to 170C/325F/Gas 3.",
"First of all make the lemon curd by lightly whisking the egg in a medium-sized saucepan, then add the rest of the lemon curd ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens; this won't take long",
"When you're ready to make the soufflés, separate the eggs, putting the yolks into a medium-sized bowl and the whites into a spanking-clean larger one. Now, using an electric hand whisk, whisk the whites to the stiff-peak stage, which will take 4-5 minutes start on a slow speed, gradually increasing to medium and then high. Then add the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more. Next add the zest and lemon juice and the remaining 2 oz (50 g) of sugar to the yolks and mix them together briefly. Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture, then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air. Spoon the mixture into the prepared ramekins, piling it high like a pyramid, then run a finger round the inside rim of each one.",
"Next place them on the baking sheet and put this in the oven on the centre shelf for 15-17 minutes or until the tops are golden. Then remove them and let them settle for about 5 minutes to allow the lemon curd to cool. They will sink a little, but that's normal. Just before serving, place them on smaller plates and give them a light dusting of icing sugar."
] |
Iced lemon curd layer cake | [
"1 lemon, zest only, grated",
"1 tbsp lemon juice",
"175g/6oz self-raising flour, sifted",
"1 level tsp baking powder",
"175g/6oz butter, at room temperature",
"175g/6oz caster sugar",
"3 eggs",
"1 large juicy lemon, grated zest and juice only",
"75g/3oz caster sugar",
"2 eggs",
"50g/2oz unsalted butter",
"1 large lemon, zest only",
"50g/2oz sifted icing sugar",
"2-3 tsp lemon juice"
] | [
"Preheat the oven to 170C/325F/Gas 3.",
"Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.",
"While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir.",
"When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.",
"For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency.",
"Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving."
] |
Individual lemon tartlets | [
"175g/6oz plain flour",
"100g/3½oz cold butter, cut into small cubes",
"25g/1oz icing sugar",
"1 free-range egg yolk",
"4 large free-range eggs",
"100ml/3½fl oz double cream",
"150g/5½oz caster sugar",
"3 lemons, juice and zest",
"icing sugar, for dusting",
"100g/3½oz plain chocolate (36% cocoa solids), chopped"
] | [
"For the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and one tablespoon of cold water.",
"Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it into a smooth ball. Wrap it in cling film and place in the refrigerator for 15 minutes.",
"Grease 12 x 7.5cm/3in fluted tart tins.",
"Roll out the pastry to a thickness of 5mm/¼in. Cut out circles with a 10cm/4in round cutter and use to line the tins, re-rolling the pastry as necessary. Place the tart cases in the fridge to chill.",
"Preheat the oven to 200C(180C fan)/400F/Gas 6.",
"Cover the base of the tartlets with baking parchment or foil and fill with a few baking beans.",
"Bake blind for seven minutes then remove the parchment and beans.",
"Return the pastry cases to the oven for another 4-5 minutes or until they are light golden-brown and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C(150 fan)/325F/Gas 3.",
"For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well-combined. Pour the filling mixture into a jug, then into the cooled baked pastry cases. To prevent it spilling as they go into the oven, pour in most of the filling so it almost fills the tarts, carefully sit the baking sheet and tarts on the oven shelf, then top up with the rest of the filling to completely fill the tarst.",
"Bake for about seven minutes, or until just set but with a slight wobble in the centre.",
"Leave to cool slightly then carefully ease the tartlets from their tins an place on a wire rack to cool completely.",
"For the decoration, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the bottom of the bowl to touch the surface of the water.)",
"Spoon the melted chocolate into a small disposable piping bag. Snip off the end and pipe the word ‘citron’ or a decoration of your choice on top of the tarts."
] |
Lamb with lemon and fresh rosemary, roasted shallot and sweet potato mash | [
"1 lamb leg steak, cut into two pieces",
"1 tbsp olive oil",
"1 tbsp fresh rosemary, finely chopped",
"½ lemon, juice and zest",
"salt and freshly ground black pepper",
"1 shallot, peeled and halved",
"1 tbsp olive oil",
"100g/3½oz sweet potato, peeled and chopped",
"1 tbsp olive oil",
"salt and freshly ground black pepper"
] | [
"Preheat the oven to 200C/400F/Gas 6.",
"For the lamb, rub the lamb with the oil, fresh rosemary and lemon zest and season well with salt and freshly ground black pepper.",
"Place the lamb into a hot pan over a medium heat and fry for 4-5 minutes on each side, or until cooked through. Squeeze over the lemon juice on each side during cooking.",
"For the roasted shallot, place the shallot into a small roasting tin, drizzled with olive oil and place into the oven to roast for 10-15 minutes, until browned and soft.",
"For the sweet potato mash, place the sweet potato into boiling salted water and boil for 10 minutes, then drain over a colander. Return the sweet potato to the pan and mash, stirring in the olive oil and salt and freshly ground black pepper, to taste.",
"To serve, place the lamb onto a pile of sweet potato mash with the roasted shallot on the side."
] |
Langoustine scampi with lemon mayo | [
"vegetable oil, for deep frying",
"28 langoustines, shelled and de-viened",
"110g/4oz self-raising flour",
"110g/4oz cornflour",
"275ml/9floz tonic water",
"2 tbsp vodka",
"2 free-range eggs, yolks only",
"2 tsp white wine vinegar",
"1 tsp Dijon mustard",
"300ml/10fl oz rapeseed oil",
"1 lemon, juice only",
"sea salt, to taste"
] | [
"For the scampi, heat a deep fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)",
"Meanwhile, mix the flour and cornflour in a bowl until well combined.",
"Pour the tonic water into the flours and whisk in the vodka until the batter is about the consistency of double cream.",
"Coat the langoustines in the batter and fry in the oil for 3-4 minutes, or until golden-brown and crisp.",
"Remove the scampi with a slotted spoon and drain on kitchen paper.",
"For the mayonnaise, place the eggs, white wine vinegar and mustard into a food processor and blend until pale and creamy.",
"With the motor running, pour in the oil, in a slow steady stream, until the mayonnaise is thick (you may not need all the oil). Mix in the lemon juice.",
"To serve, pile the scampi in a serving bowl and serve the lemon mayonnaise alongside. Finish with a sprinkle of sea salt and a squeeze of lemon juice."
] |
Langoustines flamed in whisky sauce with dill and lemon potato cakes and salad with citrus dressing | [
"8 whole langoustines, shells on, split in half down the middle",
"2 garlic cloves, crushed",
"75g/3oz unsalted butter, softened",
"salt flakes and freshly ground black pepper, to taste",
"1 tbsp olive oil",
"1kg /2lb 3oz langoustines, heads and shells removed, de-veined",
"2tbsp crème fraîche",
"2 tsp malt whisky",
"1 tbsp chopped fresh parsley",
"500g/1lb 2oz waxy potatoes, such as Charlotte or Maris Peer, boiled in their skins for five minutes",
"1 free-range egg, beaten",
"salt and freshly ground black pepper",
"1 tbsp finely chopped dill",
"½ lemon, zest only, plus 1 tsp fresh lemon juice",
"3 tbsp olive oil",
"butter, for frying",
"1 orange, juice only",
"2 tbsp lemon juice",
"2 tbsp white wine vinegar",
"1 garlic clove, crushed",
"pinch English mustard powder",
"1 tsp soft brown sugar, or more to taste",
"salt and freshly ground black pepper",
"3-4 punnets of micro salad leaves",
"3-4 tbsp rapeseed oil, plus extra for serving"
] | [
"Preheat the grill to high.",
"Place the split whole langoustines, cut-side up, onto a grill pan.",
"Mix together the crushed garlic and 50g/2oz of the softened butter. Spread the mixture evenly over the langoustine flesh and season, to taste, with salt flakes and freshly ground black pepper. Place under the preheated grill and cook until the langoustines are just cooked (the flesh will be opaque).",
"Heat the remaining 25g/1oz unsalted butter and the olive oil in a large frying pan. Add the de-shelled langoustines and cook for 4-5 minutes.",
"Add the whisky to the pan, then carefully light with a match. (NB: Keep hands and clothing well away from the flame.) Flame for a minute or so, then let the flames die away.",
"Add the crème fraîche and parsley to the pan and stir well. Taste and season with salt or freshly ground black pepper, if needed. Keep warm until ready to serve.",
"For the potato cakes, peel and grate the parboiled potatoes. Place the grated potatoes into a large bowl.",
"Add the egg, salt and freshly ground black pepper, to taste, dill, lemon zest and lemon juice and a tablespoon of the olive oil. Divide the mixture into four equal portions and form into cakes.",
"Heat the remaining olive oil and a small knob of butter in a frying pan over a medium heat. Add the potato cakes to the pan and cook for 4-5 minutes, or until the bases are golden-brown. Carefully turn over and cook on the other side until golden-brown. Keep warm until ready to serve.",
"For the salad dressing, shake together the orange juice, lemon juice, vinegar, garlic, mustard powder and sugar in a screw-top jar until well combined. Taste and season with salt and freshly ground black pepper as required.",
"Place the salad leaves into a large bowl and dress the leaves first with the rapeseed oil, then add the dressing and mix to coat the leaves (you may not need to add all of the dressing).",
"To serve, place a dill potato cake into the centre of each of four warmed serving plates. Place a spoonful of the sautéed langoustine on top and spoon over the whisky sauce. Place two grilled langoustine to the side, pile the salad alongside and drizzle additional rapeseed oil around the plate."
] |
Lemon-and-herb stuffed shoulder of lamb | [
"500g/1lb 2oz reserved lamb bones (see below)",
"splash olive oil",
"½ medium onion, peeled, cut into quarters",
"2 celery sticks, trimmed, cut into short lengths",
"1 medium carrot, peeled, cut into short lengths",
"4 sprigs fresh thyme",
"1 fresh bay leaf",
"1 litre/1¾ pints cold water",
"1 tsp fine sea salt",
"1 heaped tbsp plain flour",
"1 tbsp redcurrant jelly",
"few sprigs fresh mint",
"3 tbsp extra virgin olive oil",
"75-100g/2½-3½oz slightly stale white bread, crusts removed, bread cut into 1cm cubes",
"1 medium leek, washed, trimmed, finely sliced",
"½ medium onion, peeled, finely sliced",
"4 garlic cloves, peeled, crushed to a paste",
"2 tbsp baby capers, drained",
"1 small lemon (preferably unwaxed), finely grated zest only",
"5 heaped tbsp chopped fresh mint",
"3 heaped tbsp chopped fresh parsley",
"1 tsp sea salt flakes",
"freshly ground black pepper",
"3 tbsp finely chopped fresh mint leaves, plus extra small whole mint leaves, to serve",
"2 tsp caster sugar",
"2 tbsp white wine vinegar",
"splash extra virgin olive oil",
"2kg/4lb 8oz bone-out lamb shoulder (ask your butcher for the bone), fat and sinew trimmed",
"sea salt flakes",
"freshly ground black pepper",
"2 tsp extra virgin olive oil",
"2 tbsp olive oil, plus extra for greasing",
"1 large onion, peeled, finely sliced",
"3-4 sprigs fresh thyme, plus extra to garnish",
"3 garlic cloves, peeled, finely sliced",
"1.2 kg/2lb 4oz floury potatoes, such as Maris Piper, peeled, thinly sliced to the thickness of a £1 coin",
"400ml/14fl oz chicken or vegetable stock",
"sea salt flakes",
"freshly ground black pepper"
] | [
"For the lamb jus, first make some lamb stock. Put the lamb bones into a large saucepan with a little oil and fry over a medium to high heat for 8-10 minutes, until lightly browned all over. Add the onion, celery, carrot, thyme and bay leaf to the pan.",
"Pour over the water and bring the mixture to the boil. Reduce the heat until the stock is simmering, then continue to simmer for 45 minutes, skimming the foam from the surface of the liquid at regular intervals.",
"Remove the stock from the heat and strain through a fine sieve into a clean jug or bowl; set aside to cool. Once cooled, spoon off any fat that has risen to the surface of the liquid.",
"While the stock is simmering, make the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a low to medium heat. Add the bread cubes, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl.",
"Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for 2-3 minutes, stirring regularly, until softened but not browned. Transfer the vegetables to the bowl containing the bread.",
"Stir the capers, lemon zest, mint and parsley into the bread and vegetables until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool.",
"For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside.",
"For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper.",
"With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it. Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.)",
"Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.)",
"For the boulangère potatoes, heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and thyme sprigs and fry, stirring occasionally, for 8-10 minutes, until the onion has softened and browned slightly. Add the garlic and continue to fry for 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.",
"Grease a 20cm x 30cm/8in x 12in roasting tin or ovenproof dish with a little oil.",
"Arrange a layer of potato slices to cover the base of the dish. Sprinkle over one-third of the fried onions. Continue layering the potato slices and onion mixture, ending with a layer of potatoes.",
"Pour over the stock until it just reaches the top layer of potatoes. Season again with freshly ground black pepper and garnish with a few sprigs of thyme.",
"To cook the lamb and potatoes, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven. For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes).",
"When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray.",
"Meanwhile, continue cooking the potatoes at the top of the oven for a further 10-15 minutes, or until browned on top.",
"To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds.",
"Gradually add 300ml/10½fl oz of the reserved lamb stock to the flour mixture, whisking after each addition until the mixture is smooth and well combined.",
"Stir in the redcurrant jelly and the mint sprig and bring the mixture to a gentle simmer. Continue to simmer for 10 minutes, stirring occasionally, then season, to taste. Stir in any juices released from the resting meat, then strain the jus into a warmed jug.",
"To serve, trim the ends off the roast lamb parcel, then remove the string. Carve the stuffed lamb shoulder into thick slices. Spoon a portion of boulangère potatoes into the centre of each of six warmed plates. Place a few slices of stuffed lamb alongside each and drizzle over the lamb jus and a little mint sauce. Garnish with a few small whole mint leaves."
] |
Lemon and raspberry éclairs | [
"50g/1¾oz butter, cut into cubes, plus extra for greasing",
"65g/2¼oz plain flour",
"2 large free-range eggs, beaten",
"600ml/1 pint double cream",
"6 tbsp lemon curd",
"2 tbsp freeze-dried raspberry powder",
"400g/14oz icing sugar",
"½ lemon, juice only",
"pink food colouring paste",
"yellow food colouring paste",
"100g/3½oz white chocolate drops, melted",
"100g/3½oz dark chocolate drops, melted"
] | [
"Preheat the oven to 220C/200C(fan)/Gas 7. Grease two large baking trays with butter.",
"For the choux pastry, put the butter and 150ml/5½fl oz water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously.",
"When the mixture becomes a smooth paste, return the pan to the heat, stirring constantly. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan.",
"Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each addition until the mixture is smooth and glossy. (You may not need all the eggs, the mixture should be a piping consistency.)",
"Sprinkle the baking tray with water (a water spray with a fine nozzle is good for this).",
"Spoon the éclair mixture into a large piping bag fitted with a 1cm/½in plain nozzle. Pipe the mixture onto the baking sheets into 7.5cm/3in lengths, leaving room between each éclair for them to spread a bit.",
"Bake for 10 minutes, then reduce the heat to 190C/170C(fan)/Gas 5 and bake for a further 20 minutes. Split each éclair in half lengthways and transfer to a wire rack to cool completely.",
"For the filling, whip the cream to soft peaks. Divide the cream into separate bowls and fold the lemon curd into one bowl of cream and the raspberry powder into the other.",
"Once the éclairs have cooled, spoon the lemon cream into a piping bag fitted with a 1cm/½in plain nozzle and pipe the lemon cream into the bottom half of six éclairs, then spoon the raspberry cream into the piping bag and pipe into the bottom half of the remaining éclairs.",
"For the icing, place half the icing sugar in a bowl and mix with enough lemon juice to form a very stiff icing. Colour with the yellow food colouring and spoon into a disposable piping bag.",
"Tip the remaining icing sugar into a bowl and add enough water to make a very stiff icing.",
"Colour with the pink food colouring and spoon into a disposable piping bag. Snip the ends off the piping bags and pipe on top of the raspberry éclairs. Spread the icing out using a palette knife dipped in boiling water, so the top is smooth.",
"Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs.",
"Drizzle the melted white chocolate over the raspberry éclairs in a zig zag pattern. Drizzle swirls of melted dark chocolate over the lemon éclairs. Serve."
] |
Lemon and blueberry muffins | [
"100g/4oz butter",
"250g/9oz self-raising flour",
"1 tsp bicarbonate of soda",
"100g/3½oz golden caster sugar, plus 2 tsp for sprinkling",
"100g/3½oz blueberries",
"1 lemon, zest only",
"2 free-range eggs",
"150ml/5fl oz low-fat natural yogurt",
"2 tbsp milk",
"12 tsp lemon curd"
] | [
"Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.",
"Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.",
"Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.",
"Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.",
"Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)"
] |
Lemon and blueberry bursts | [
"85g/3oz ground almonds",
"120g/4oz icing sugar",
"2 free-range egg whites",
"pinch salt",
"50g/1¾oz caster sugar",
"purple food colouring gel",
"50g/1¾oz melted butter, plus extra for greasing",
"50g/1¾oz plain flour, plus extra for dusting",
"1 free-range egg",
"50g/1¾oz caster sugar",
"½ lemon, zest and juice",
"â…“ tsp baking powder",
"100ml/3½fl oz limoncello liquor",
"75ml/2½fl oz lemon juice",
"75g/2½oz caster sugar",
"250g/9oz blueberries",
"1 heaped tsp agar-agar flakes",
"few drops lemon juice",
"5-7 tsp granulated sugar",
"1 tsp citric acid",
"few drops purple food colouring",
"100ml/3½fl oz double cream, whipped to soft peaks"
] | [
"To make the macaroon shells, preheat the oven to 150C/300F/Gas 2 and line a baking tray with a sheet of silicone paper. Mark out rounds of 4cm/1.5in diameter on the reverse side of the paper with a pencil and set to one side.",
"Pulse the almonds with the icing sugar in a food processor and then pass through a sieve to get rid of any larger bits of almond. Put the egg whites with a pinch of salt in a free-standing food mixer with a whisk attachment and whisk until frothy, then gradually add the caster sugar a little a time, whisking in between each addition, until the whites are glossy and have firm peaks when the whisk is removed.",
"Towards the end of the whisking, add a few drops of food colour and then add the egg whites to the icing sugar and almonds. Mix until combined and so that the mixture falls off a spatula in ribbons. Put the mixture into a piping bag which has a small round nozzle attached, no bigger than 1cm/½in in diameter. Pipe the mixture onto the tray in the circles and leave to set for around 15 minutes.",
"Bake the macaroon shells for 12-15 minutes, until the shells peel off the paper easily. Leave them to cool on a wire rack.",
"For the lemon sponges, increase the oven temperature to 200C/180C (fan)/Gas 6. Grease the silicone moulds with melted butter, then dust with flour and set to one side.",
"Whisk together the egg with the sugar in a bowl until pale and frothy. Add the butter, flour, lemon zest and juice and baking powder and mix well until combined. Rest the batter for 20-30 minutes before pouring into the moulds and baking for 12-15 minutes.",
"Remove from the moulds and cool on a wire rack for 10 minutes. Dip each sponge into the limoncello and set to one side.",
"For the lemon sugar syrup, place the lemon juice and sugar in a small saucepan and bring to a boil for 4-5 minutes, or until thickened and syrupy. Remove from the heat and set to one side until cool.",
"To make the blueberry gel, place the blueberries into a food processor and blend to a purée. Sieve the purée into a saucepan to remove the skins and pips. Sprinkle the agar-agar flakes over the purée and place on the heat without stirring.",
"Once the mixture has heated through, stir and keep on the heat for 3-5 minutes. Pour into a cling film-lined cake tin and put into the fridge until set - around 30 minutes. Once set, break the jelly into pieces and put into the food processor with a few drops of lemon juice and blend until smooth and is a gel consistency. Transfer into a piping bag and keep cool until needed.",
"For the sherbet, mix together five teaspoons of the sugar, the citric acid and food colouring until the colour is even throughout. Taste to ensure that the sherbet is not too sour and add more sugar, to taste.",
"To assemble, brush a little of the lemon sugar syrup on the edges only of the sponges and then roll the edges in the sherbet. Scoop out a little hole in the top of the sponge, making sure not to go too deep and cut through the bottom of the sponge. Pipe a small blob of the blueberry gel in the hole. Place the whipped cream in another piping bag and pipe a small blob of cream on each sponge making sure to hide the hole and its contents.",
"Sandwich together the macaroons with the remaining gel and place a macaroon, on its side, on top of each sponge cake over the blob of whipped cream."
] |
Lemon and blueberry nougat | [
"400g/14oz granulated sugar",
"100ml/3½fl oz clear honey",
"50ml/2fl oz liquid glucose",
"2 large egg whites, at room temperature",
"pinch of salt",
"50g/1¾oz candied lemon peel, chopped",
"75g/2½oz flaked almonds, toasted",
"75g/2½oz dried blueberries",
"40g/1½oz white chocolate chips",
"handful of fresh blueberries, to scatter over the top"
] | [
"Line a 17cm/7in square tin with baking parchment and line the base with rice paper.",
"Put the sugar, honey and liquid glucose in a large, deep heavy-bottomed pan with 125ml/4½fl oz of cold water. Heat gently to dissolve the sugar (about 15 minutes). Put a sugar thermometer in the pan and bring the mixture to the boil. Allow it to bubble until the temperature reaches 125C/257F. (CAUTION: boiling sugar is extremely hot. Handle very carefully and do not leave unattended.)",
"At this point, put the egg whites in the bowl of a freestanding mixer and whisk until stiff peaks form, taking care not to overbeat. Fill your sink with 10cm/4in of cold water.",
"Continue to cook the syrup until the thermometer reaches 149C/300F – it should be a dark caramel colour. Dip the base of the pan in the cold water to stop the caramel cooking.",
"Slowly pour the caramel mixture into the food mixer taking care not to let it touch the beaters as it might splash you. It will froth up to the top of the mixing bowl. Add a pinch of salt and mix on a moderate speed for 5-8 minutes to incorporate all the syrup. The nougat is ready when it is light, fluffy and an off-white colour.",
"Working quickly, fold in the candied peel, most of the almonds and the dried blueberries, then pour the mixture into the prepared tin and spread it evenly in the tin using a wet knife. Sprinkle over the white chocolate chips with the remaining almonds and the fresh blueberries and leave to cool. Leave to set for a few hours before cutting into squares."
] |
Lemon and ginger millefeuilles | [
"750g/1lb 10oz strong white flour",
"pinch salt",
"250g/9oz unsalted butter, diced",
"250g/9oz lard, diced",
"1 tbsp lemon juice",
"about 450ml/16fl oz iced water",
"3 free-range eggs, plus 4 free-range egg yolks",
"6 lemons, juice and zest of 3 lemons",
"115g/4oz unsalted butter, diced",
"115g/4oz caster sugar",
"1 x 250g/9oz jar preserved ginger in syrup",
"300ml/10fl oz double cream",
"300ml/10fl oz crème fraîche",
"300g/10oz cream cheese",
"1 lemon, zest only",
"2 tsp ground ginger",
"250ml/9fl oz sugar",
"125ml/4¼fl oz water",
"500g/1lb 2oz fondant icing",
"yellow food colouring"
] | [
"Preheat the oven to 220C/425F/Gas 7. Line two large baking trays with greaseproof paper. You'll also need two more large baking trays.",
"For the pastry, sift the flour and salt into a large bowl. Stir in the butter and lard then add the lemon juice and just enough iced water to bring the pastry together. Shape the dough into a block and chill in the freezer for 10 minutes.",
"Roll the pastry out to a rectangle of 5mm/¼in thickness and fold into thirds. Seal the edges by pressing them together, turn the pastry through 90 degrees and roll out again. Wrap in cling film and chill in the freezer for five minutes.",
"Repeat step 3 twice then chill in the fridge for at least 20 minutes, or until ready to use.",
"Roll out one quarter of the pastry on a floured work surface to a 3mm/â…›i thickness and carefully place on one of the lined baking trays. Repeat with another quarter of the pastry. Return the remaining pastry to the fridge.",
"Prick each sheet of pastry with a fork, dust with icing sugar and return to the fridge for five minutes. Lay a piece of greaseproof paper over each sheet of pastry, cover each with a empty baking tray and bake in the oven for 10 minutes. Remove the top baking tray and parchment, dust the pastry with icing sugar and return to the oven for 10 minutes.",
"Repeat steps 5 and 6 with the remaining pastry.",
"When the pastry sheets are cool, cut them with a pizza slicer or a sharp knife into 10cm x 5cm/4in x 2in rectangles. You will need 36 rectangles for the finished millefeuilles (this recipe makes plenty of pastry so don’t worry if there are a few breakages when you cut it).",
"Meanwhile, make the lemon curd. Whisk together the egg yolks and eggs in a large bowl. Place the lemon juice, zest, butter and sugar in large metal bowl, set it over a saucepan of simmering water and whisk until the butter melts and the sugar dissolves.",
"Gradually whisk the hot butter mixture into the eggs then pour the mixture back into the metal bowl over simmering water. Whisk constantly for 4-5 minutes, or until the curd thickens. Pour the lemon curd into a clean bowl and place clingfilm directly on the surface to prevent a skin forming. Chill until required.",
"For the ginger filling, blend half the ginger and all of the syrup in a blender to a smooth purée. Finely chop the remaining ginger and set it aside.",
"Using an electric mixer, beat the cream, crème fraîche and cream cheese until smooth then fold in the lemon zest, ground ginger and about four tablespoons of the ginger purée.",
"Gently fold 125ml/4fl oz of the lemon curd into the cream mixture and spoon into a piping bag fitted with a 1cm/½in plain nozzle. Chill until required.",
"For the icing, place the sugar and water in a small pan, and heat until the sugar dissolves. Add the fondant icing and heat until the mixture is of a thick pouring consistency. Remove about 125ml/4fl oz of the mixture and stir in a few drops of yellow food colouring; spoon the it into a piping bag fitted with a small nozzle. Set aside to cool completely.",
"To assemble the millefeuilles, take 12 rectangles of the pastry and lie them next to each other in two rows of six. Pour the white icing over them, spreading it carefully with a palette knife. Pipe across lines of yellow icing and drag a toothpick in the opposite direction to make the traditional feathered pattern. Let the icing set for five minutes then carefully separate the pieces of pastry.",
"Scatter a little chopped ginger onto 12 plain pastry bases and pipe over some ginger cream filling. Top with the remaining plain pastry bases and add another layer of chopped ginger and cream. Top with an iced pastry rectangle."
] |