However, all you need to clean it is a lemon and baking soda. Cut your lemon in half and top with a heap of baking soda.

To begin, 100 grams of butter are softened, and 30 grams of honey are added. Lemon zest and juice are extracted, adding the ...

And it’s just $9. I’ve tried a lot of ways of saving lemons. I'd wager that there are several half-used lemons hidden in plastic wrap in the back of my fridge, and certainly one or two in ...

I crave the taste of refreshing lemon. It is also the scent of this fresh fruit as well as the uplifting visual yellow colour, and let’s not forget the nutritional punch of vitamin C and flavonoids.

To really impress your guests, use fresh lemons as your serving dishes. Slice the lemons in half and scrape out the flesh with a spoon. Fill each lemon half with mousse and let the mousse chill ...

Finely grate the zest from 3 of the lemons and add to the sugar syrup. Cut all of the lemons in half and squeeze the juice – you should end up with about 225ml/8fl oz of juice. Add to the syrup ...

Often a recipe will only require a half or even a quarter of a preserved lemon to make the dish its own. Try using a quarter or a half of a preserved lemon in a dish where you might have used ...

Season with salt and pepper. Arrange chicken on top of the fennel and squeeze the juice of other lemon half over chicken. Serve warm.