1
Keep a wide-mouthed bottle of brandy in which to throw lemon peel.
2
It was only a brick of currant cake, paved with lemon peel.
3
Fill each hole with brown sugar, and some chips of lemon peel.
4
Decorate with strips of lemon peel laid in a lattice-work down the center.
5
Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel.
1
Sprinkle lemon zest on top and refrigerate until set, about 1 hour.
2
Blitz the blanched hazelnuts, garlic, lemon zest in a small food processor.
3
Take them off the heat and add the chilli and lemon zest.
4
Once they have softened add the lemon zest and the grated parmesan.
5
Add a few teaspoons of grated lemon zest and freshly grated Parmesan.
6
Add crunch by topping it with breadcrumbs, crushed garlic and lemon zest.
7
Finish with the lemon zest, fried herbs and pumpkin seeds, and serve.
8
Add milk, cream and lemon zest and juice, and whisk until smooth.
9
Remove from the heat and season with salt, pepper, and lemon zest.
10
Put the figs in a saucepan with the sugar, water, and lemon zest.
11
Add some dill, lemon zest, chopped gherkins or fresh chilli should you wish.
12
Meanwhile, add the lemon zest to the ricotta and stir in the oil.
13
Trickle over the olive oil and scatter in the lemon zest.
14
In the first bowl stir in lemon zest, oil and parsley, and season.
15
Remove from the oven and toss with the lemon zest while still warm.
16
Add blanched broadbeans, extra herbs, and lemon zest and serve with grilled baguette.