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Lemons are just magic in the kitchen. From simple cakes and sponges to pies and puddings, lemons will invigorate even the simplest recipe with its fresh burst of zingy flavour.
If you’re looking for some inspiration for what to cook for the Easter weekend then here are some springy ideas.
In Roman times, kale was such an important winter vegetable that they named a whole month after it. Kale-monath they called February, as the vegetable was one of the only things to eat that was still around after long winter frosts. In fact, the flavour actually improves after the leaves have been frozen as the complex carbohydrates transform into small sugar molecules resulting in sweeter, more delicious kale.
Here are some great ideas for edible gifts that you could make in the next few weeks before Christmas. I’m focusing on delicious preserves that make brilliant pressies, because not only do they taste scrumptious, they keep for ages too.
Here are a few vegetarian one-pot meals that are all completely delicious and delightfully fuss-free. This version on a classic lentil dhal, below, works so well right now with seasonal pumpkin.