RECIPES

‘A medium Vodka dry Martini – with a slice of lemon peel. Shaken and not stirred.’

James Bond in Dr No Ian Fleming (1958)

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BREAKFAST
SMOOTHIES

Drinking lemon juice is a great way to start your day – giving your system a Vitamin C boost and aiding digestion.

SERVES: 2

PREPARATION: 5 MINUTES

PEAR, BERRY & HONEY

INGREDIENTS

• juice of 1 lemon

• 1 pear, peeled and cored

• a handful of berries (you can use frozen ones)

• 2 tbsp honey

• 100ml water

The zesty lemon is sweetened with pear and honey in this smoothie bursting with antioxidants. Blend all the ingredients together, adding more honey if you need to.

BANANA, YOGHURT & CASHEW NUT

INGREDIENTS

• juice of ½ lemon

• 1 banana

• 6 tbsp natural yoghurt

• 1 tbsp agave syrup

• a small a handful of cashew nuts

Yoghurt and banana are both excellent for digestion, and taste great with a burst of lemon added for freshness. Cashew nuts are packed with healthy nutrients.

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LEMON
BISCUITS

These delicious light biscuits are easy to make and even easier to eat! The white chocolate and lemon complement each other perfectly.

MAKES: 12 – 15 BISCUITS

PREPARATION: 10 MINUTES

COOKING TIME: 15 MINUTES

INGREDIENTS

• 125g butter

• 125g caster sugar

• yolk of 1 egg

• 170g self-raising flour

• zest of 1 lemon

• 100g white chocolate pieces

METHOD

Preheat oven to 180ºC/350ºF/gas mark 4.

Cream the butter and sugar and add the egg yolk. Sift in the flour and combine – you will get to the point where you need to use your hands to pull the mixture together. Grate the lemon zest into the mixture and add the chocolate pieces, kneading all together lightly.

Roll the biscuit dough out on a floured board and cut biscuit rounds with a cutter (or you can use the top of a glass). Place the biscuits on greased baking trays.

Bake for 15 minutes until light brown.

IN 1289 EDWARD I’S WIFE, ELEANOR OF CASTILE, HOMESICK FOR HER NATIVE LAND, SENT AN EMISSARY TO PORTSMOUTH TO BRING HER LEMONS FROM A SPANISH SHIP.

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LEMON PASTA

Lemon juice adds a fresh lively twist to this creamy pasta dish with the subtle flavour of spinach and tangy Parmesan.

SERVES: 4

PREPARATION: 5 MINUTES

COOKING TIME: 15 MINUTES

INGREDIENTS

• 375g spaghetti

• juice of 2 lemons

• 50g butter

• 200ml double cream

• 200g spinach leaves

• 150g Parmesan cheese, grated

• salt and freshly ground black pepper

METHOD

Cook the spaghetti according to the packet instructions. Meanwhile put the lemon juice, butter and cream into a small pan. Season to taste, bring to the boil and simmer until reduced.

When the pasta is nearly ready, add in the spinach leaves to wilt – this will only take a minute or so. Drain and add to the cream sauce with most of the Parmesan and toss together.

Serve with the remaining Parmesan grated over the top and plenty of freshly ground black pepper.

TOP TIP

Why not add a handful of pine nuts for a variation?

WHEN THE JEWS REVOLTED AGAINST THE ROMANS IN 66 AD THE LEMON WAS THE SYMBOL OF THEIR UPRISING.

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AVGOLEMONO

Avgolemono is a traditional Greek soup, made with a sauce of eggs (avgo) and lemon (lemono). Nourishing and healthy, this soup reflects the Greek passion for the lemon in their cookery.

SERVES: 4

PREPARATION: 10 MINUTES

COOKING TIME: 15 MINUTES

INGREDIENTS

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, finely chopped

• 1 chicken breast, cut into strips

• 115g orzo pasta

• 1.75 litres chicken stock

• 3 eggs

• juice of 1 large lemon

• salt and freshly ground black pepper

METHOD

Heat the olive oil in a saucepan on a medium heat. Gently fry the onion and garlic until translucent, before adding the chicken strips and browning them for a few minutes.

Put the orzo into the pan and stir it around so it is fully coated in the flavours. Pour in the stock and bring to the boil, then simmer for 15 minutes until the orzo is soft and the chicken is cooked through. Remove the pan from the heat.

Beat the eggs well in a bowl, then whisk in the lemon juice and a tablespoon or so of cold water. Slowly stir in a ladleful of the cooled soup to the eggs, then add a couple more – going gently so the eggs don’t curdle. Add the rest of the egg and lemon mixture to the saucepan, stirring all the time, and heat through very gently. Do not let the soup boil again!

Season to taste and serve.

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