Citrus recipes

Warm goat’s cheese and citrus salad with caramelised lemon dressing

5 minutes

Roast chicken

Roast chicken pieces with rosemary and roast cauliflower

45 minutes

Anchovy recipes

Braised broccoli on gnocchi with anchovy-garlic oil

40 minutes

Lemony fried chicken and green beans

10 minutes

Aliums

Garlicky mushrooms with spinach and cream

10 minutes

Pears stir-fried in toffee sauce

10 minutes

Sausage recipes

Spicy chorizo breakfast stir-fry

10 minutes

Beef recipes

Stir-fried beef and vegetables with teriyaki sauce

10 minutes

Chocolate recipes

Chocolate fondant

10 minutes

Honey-drizzled goats-cheese crostini

5-10 minutes

Fakeaway recipes

Orange sweet-and-sour crispy smoked pork

15 minutes

Afternoon tea

Lemon and poppy seed madeleines with easy clemengold marmalade

10-15 minutes

Lemon and poppy seed madeleines with easy clemengold marmalade

By Abigail Donnelly

Serves Makes 24

Difficulty Easy

Prep Time 45 minutes

Cooking Time 10-15 minutes

Ingredients

125 g butter
150 g brown sugar
100 g sugar
2 free-range eggs
½ t vanilla extract
1 lemon, zested and juiced
180 g self-raising flour
1 T poppy seeds
½ t ground cinnamon
¾ cup plain yoghurt
lemon curd, for serving (optional)
50 g flaked almonds, to garnish

For the easy ClemenGold marmalade:

2 ClemenGolds, sliced into thin wedges
3x3 cm ginger piece, peeled
100 g sugar

Method

Preheat the oven to 180°C. Using an electric hand-mixer, cream the butter and sugar until pale and fluffy.

Add the eggs, vanilla, the lemon zest and juice, flour, poppy seeds, cinnamon and yoghurt and mix.

Lightly grease a madeleine tin, then spoon in the batter. Bake for 10–15 minutes, or until a skewer inserted comes out clean.

To make the ClemenGold marmalade, place the ClemenGolds, ginger and sugar in a saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, softening the skins and reducing the syrup.

Serve the madeleines with the marmalade and lemon curd. Garnish with the flaked almonds.

Discover more sweet and savoury ways with citrus here.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Warm goat’s cheese and citrus salad with caramelised lemon dressing

Roast chicken pieces with rosemary and roast cauliflower

Braised broccoli on gnocchi with anchovy-garlic oil

Lemony fried chicken and green beans

Garlicky mushrooms with spinach and cream

Pears stir-fried in toffee sauce

Spicy chorizo breakfast stir-fry

Stir-fried beef and vegetables with teriyaki sauce

Chocolate fondant

Honey-drizzled goats-cheese crostini

Orange sweet-and-sour crispy smoked pork

Lemon and poppy seed madeleines with easy clemengold marmalade

Lemon and poppy seed madeleines with easy clemengold marmalade

Ingredients

Method