Nothing screams summer baking more than a traditional lemon drizzle cake.
This simple recipe from the team at Thixendale based Yorkshire Rapeseed Oil uses their Lemon Oil to give an extra zing to this teatime favourite and is a quick and delicious recipe you’ll be reaching for again and again.
For more recipe inspiration and to buy their award-winning range of oils, dressings and mayonnaises online visit www.yorkshirerapeseedoil.co.uk
A quirky twist on an iconic summertime treat, this lolly recipe from Chef Steph Moon and the team at Herbs Unlimited uses fresh lemon verbena, grown at their farm in Sand Hutton, North Yorkshire to create a grown up version of a childhood favourite. Makes 10 lollies
For more information and recipe inspiration visit www.herbsunlimited.co.uk
If your lockdown baking is now in full swing why not give this deliciously zesty lemon and poppy seed cake a try from the team at Jervaulx Abbey Tearooms.
Taken from their book In Their Footsteps which features a collection of the award winning tearooms favourite recipes, this is a classic teatime treat and a real crowd pleaser!
For more information and to buy online visit www.jervaulxabbey.com
For the cake
This summery Elderflower and Lemon Cake from the team at Thixendale based Charlie and Ivy’s is perfect for Fathers Day lunch on Sunday. Using their natural rapeseed oil to create the sponge, a splash of elderflower and gin give the drizzle a delicious kick! For more recipe inspiration visit their website www.charlieandivys.co.uk
# Finely chop stem ginger.
# Place Shah biscuits in metal or plastic individual circular gateaux ring.
# Scoop ice cream into ring, press down and smooth top.
# If serving immediately sprinkle ginger on top, Place on serving plate, carefully remove the gateaux ring.
# Drizzle ginger syrup on plate.
If you wish to serve later, place ice cream in freezer after stage 3.
When ready to serve, remove from freezer. Run a warmed knife around the inside of the gateau mould, place on serving plate and dress with ginger and syrup.
In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente.
Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil.
Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
Pre heat the oven to 100°C.
Roll out the pastry to approximately 1cm thickness. Place the pastry in the tart tins and line them with greaseproof paper. Fill the tins with rice and cook in the centre of the oven for approximately 15 minutes. Remove the paper and rice and cook for a further 5 minutes. Set aside.
Put the butter and olive oil in a medium saucepan and cook for 4 minutes on a high heat until the butter browns. Add the tomatoes, lemon juice and zest and cook for a further 1 minute. Set aside for 2-3 minutes. Combine this mixture with the panko and Wensleydale cheese.
Half fill the tart case with the chutney and cover with the crumble mixture. Return to the oven for 15 minutes until golden brown. Remove from the oven and cool to room temperature.
Serve with a green salad dressed with vinaigrette.
1) Heat the oven to 180 degrees
2) Combine crème fraiche, parsley and paprika in a bowl and set aside
3) Cut the fish into thick strips and coat in polenta and parmesan
4) Heat the oil in a frying pan and cook fish in small batches until golden, finish off in the oven until cooked through.
5) Transfer to a plate lined with kitchen paper
6) Serve with herby crème fraiche dip, lemon wedges and some steamed vegetables
– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently.
– Slice the radishes and red onion quite thinly and add to the beans
– Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans.
– Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine
Delicious served with fresh fruit or for something different try crumbling Side Oven Honey Toasted Muesli or Granola on top.
Whip the egg whites to a soft peak consistency, add sugar and whip together. Fold in egg yolks, lightly whipped cream and lemon cordial.
Pour into a freezer-proof container and freeze. Remove from freezer 10 minutes before eating to allow the ice cream to soften before serving.