When life gives you lemons, make a meal we say! We have a bevy of recipes that call on the zesty flavour of the citrus fruit, catering to those with a hankering for savoury, as well as sweet.
With creamy mascarpone, zesty lemons and zingy limoncello as the star ingredients, you'll love this summery lemon tiramisu. You'll need 6 serving glasses for this recipe or, if you prefer, you can serve this in one large serving dish.
Food Editor, Charlotte Binns-McDonald creates a cheesecake worthy of the holiday season.
Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!
Dr. Sam Prince's saffron, ginger and macadamia twist on a classic lemon curd dessert is a show-stopper, adding just a hint of Indian spice to the zesty citrus.
This recipe will change how you think about Brussels sprouts - when cooked like this, with a char over high heat, they're actually delicious!
When it comes to working the land, no one does it better than Paul West. This farm fresh, rainbow chard recipe uses the best from the vege patch.
Get ready for some booty shaking. These Latin cooling cocktails set the pace for a night of dancing.
Kids and adults alike will love this healthy spin on the summer-time classic.
Valli Little adds a tropical twist to the classic lemon tart with the addition of a tasty nut pastry.
A Jamie Oliver invented lemony pasta filled with fresh salmon and pesto that's not only easy but will have you bouncing through the week.
Light, airy and perfect for afternoon tea, this easy lemonade scone recipe is a breeze to whip up. The only tricky thing is limiting yourself to one. The secret is the lemonade – the carbonation in the lemonade gives the scones an extra fluffy texture, as well as a touch of sweetness. You'll need a 6cm round cutter for this recipe. Use a sharp-edged cutter, as this will help the scones rise.
Chef Ben Devlin from hip hotel Halcyon House creates a warm chicken salad harnessing the zingy flavours of native lemon myrtle.
A recipe by michelin-starred chef, Skye Gyngell that will make your mouth water, even in the split second before you try it.
This is a perfect dish to make on the barbecue, because it doesn't require too much preparation. The flavours are a clever balance between sweet vinegar, bitter lemon rind and endive, contrasted with salty squid and olives.
After our original gin and tonic tart went viral last year, food editor Warren Mendes decided it was time to update the old recipe. Here, he's kept the classic flavour combinations of gin and tonic and added candied citrus for a true showstopper.
