Lemons really are a desert island must-have ingredient: they offer a refreshing end to any meal in desserts, and certainly add zest to fish recipes and Middle Eastern food. Enjoy Delia's cheesecakes and other lemony treats.
The traditional accompaniment to haggis, this combination of swede and carrots shouldn't be confined to north of the Border. Instead, serve it with roasts and sausages during the winter, when root veg is at its best.
Tens of thousands of you log on each year to view this recipe and we can see why as it’s the best – and most foolproof – pancake recipe ever, served in the traditional way with just sugar and lemon. So get flipping!
I once spent a great deal of time trying every sort of lemon tart imaginable in order to come up with the definitive version. And here it is – thicker than is usual which, quite rightly I think, includes much more filling than pastry. If you want to
This is a first cousin of a Bakewell tart, using home-made lemon curd instead of jam, which I think goes very well with the flavour of almonds.
This famous English classic needs a revival. It is supremely light, squashy and fragrant with lemons. Why did we ever forget about it?
Light and lemony, this may look like a work of art but it's actually very easy to make. Prepare all the elements in advance then just assemble it before serving…adding summer berries alongside if you wish.
Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
Lovely lamb kebabs are reminiscent of the sort of food cooked all over the Mediterranean so if the sun's shining, dust off that barbecue and get cooking!
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
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