This lemon syrup is incredibly easy to make and can be kept in an airtight container in your fridge for about a month. Which ...

There’s something magical about the combination of sweet, tangy, and savory flavors in a dish that’s both comforting a ...

5 Stir the lemon zest, juice and extra sugar in a small saucepan over low-medium heat until the sugar dissolves and the mixture boils. Boil for one minute or until thickened. Cool. 6 Just before ...

Use a tart variety of lemon to give this cake a good citrus flavour. Elderflower cordial has a distinctive flavour which I really enjoy, but you could substitute with 1 teaspoon vanilla extract.

The lemon syrup that is poured over these puddings just before you serve them gives it a delicious moistness and the fragrant citrus flavour is irresistible. It also works with oranges instead of ...

Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes.