Lemon

Sumac is a spice that adds a tart, lemony flavour and can be found in Middle Eastern food stores. Note

It is fine to use just the one 300ml carton of cream for this recipe. Note

Packed full of goodness, this delicious seafood stew is complemented beautifully by these tasty homemade garlic croutons. A real Winter favourite!

If baby zucchini are unavailable, cut small zucchini into quarters. Note

If you prefer, you can make a mustard sauce for the chicken, replace marsala with dry white wine and stir in 2 teaspoons of whole grain mustard into the finished sauce. Note

Soak bamboo skewers in water for at least an hour to prevent scorching during cooking. Yoghurt, cream or milk can be used instead of the buttermilk. Note

Assemble pastries no more than an hour before serving, refrigerate until required. Note

A light and zesty Italian-style dish that is a great summery dessert.

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Divide dough into 16 equal pieces. Roll each piece of dough into a long oval about 3mm thick. Note

You could buy 4 x 75g salmon fillets instead of the larger fillet. The yellow beans add some colour to the dish; if unavailable use green beans. Note

Recipe is best prepared as required. Note

We used whole pink snapper in this recipe, but you can use any whole white fish. Note

Orange blossom water, also called orange flower water, is a concentrated flavouring made from orange blossoms. It is available from Middle Eastern food stores, delicatessens and some supermarkets. Note

Pickling spice is a mixture of mustard seeds, black peppercorns, dill seeds, allspice and bay leaves. It is available from the spice section in most supermarkets. Note

An exquisite, slowcooked Greek-style dish with dill and lemon lamb shoulder.

Variation; for an orange blossom and mint tea syrup cake, omit the french earl grey tea in the cake and instead add 1 tablespoon orange blossom water with the lemon juice in step 3. Omit the earl grey syrup and instead make ‘orange blossom and mint tea syrup’. Serve the cake drizzled with syrup. Note

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

This recipe would also be delicious using cauliflower instead of broccoli, or a mixture of both. Note

The cake and persimmons can be made a day ahead. Store cake in an airtight container at room temperature; store persimmons in an airtight container in the fridge. Note

Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note

An Italian lemon-flavoured liqueur, limoncello was originally made from the juice and peel of lemons grown along the coast of Amalfi. You can substitute it in this recipe, if you wish, with any lemon-flavoured liqueur or with an orange-flavoured one such as Cointreau. You need approximately five lemons for this recipe. Note

Crispy and flavour-packed roasted garlic, lemon and oregano chicken and potato wedges.

We used Sambuca in this recipe; it can be replaced with Pernod, ouzo or your favourite aniseed-flavoured liqueur. Note

The baking paper strips are used to help remove the cheesecake from the steamer once it’s been refrigerated overnight. Place the steamer upside down on a serving plate, gently pull on the paper strips and the cheesecake will ease away from the side of the steamer. Note

A 30cm glass stand was used for this cake, but a prepared 30cm round board can be used instead. Fruit can be varied, depending on season and availability. Note

A French pastry of unknown origin whose modern form was influenced by Marie-Antoine Carême.

To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note

Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe. Note

Seasoned flour is plain flour with added seasonings of choice such as salt, pepper, mustard, herbs. Note

To get ½ cup of pomegranate pulp, use a medium pomegranate. To remove the pulp, cut pomegranate in half, then hit the back of the fruit with a wooden spoon ­ the seeds usually fall out easily; if not, dig them out with a spoon. Discard the shell and white pith. Note

A green and healthy turkey salad with a tangy lemon mustard dressing.

Top puddings with a slice of glacé orange. It is available from gourmet and health-food stores. If the six 30cm squares of unbleached calico have not been used before, soak them in cold water overnight. The next day, boil them for 20 minutes then rinse in cold water. Puddings can be cooked in two boilers […]

A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.

A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.