A teatime classic, this Lemon Meringue Pie recipe from the team at Harrogate based Fodder is a real crowd pleaser. Perfect for a summer party, its impressive meringue topping is only surpassed by its fantastic fresh, lemony flavour. For more recipe inspiration visit: www.fodder.co.uk
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
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.
Start by generously buttering 4 soufflé moulds and then covering the buttered moulds with caster sugar - tilt the mould to the side so you cover the bottom and the side, which will help the soufflé to rise. Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté until soft and golden brown and finish by adding the lemon juice. Place the pear mix into a food processer & make a smooth purée, then pop the mixture in to a large bowl and leave in the fridge for an hour or so before making the soufflé batter. Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4 minutes - careful not to boil the mixture. In a mixer whisk the egg whites and the remaining caster sugar until soft peaks. Lightly fold the whites into a cooled pear mixture to make a batter like mixture. Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for 15 minutes. Finish by dusting with icing sugar
Firstly bring a large pan of water to the boil. Add the salt and whole sprouts, and cook for 6/7 minutes until tender, then drain and leave to cool. Cook the bacon on a grill until crispy and then leave to cool. Once cold chop finely with a cook's knife. On the same grill, toast the sliced almonds very slowly until golden brown. Add the oil and butter to a large frying pan over a medium heat, then add the halved Brussels sprouts and cook for about 3-4 minutes until tender and golden in colour, tossing and stirring to avoid them burning and going bitter. Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.
Place limoncello in a suitable shallow glass and sit a scoop of lemon sorbet on top. Dress with finely sliced lime rind, and serve.
# 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.
# Place the salmon on the plate with the cress to one side. # Mix together the mayonnaise, lemon juice, zest and dill. # Drizzle the mixture around the salmon, and serve.
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!