Quick & Easy LEMONS

LEMON CHICKEN Serves 2

1. Dice 2 skinless chicken breasts. Toss in 1 tbsp oil, zest and juice of ½ lemon and 1 tsp each cumin, oregano and honey. Season. 2. Thread chicken onto 4 skewers with 12 folded, thin lemon slices. Grill on medium heat for 12 mins, turning halfway. 3. Pour 200ml hot chicken stock on 100g couscous. Cover in foil. Leave for 5 mins. Fluff with a fork, stirring in juice 1 lemon, small bunch of finely chopped parsley and 100g pomegranate seeds. 4. Serve with skewers, rocket and lemon.

LEMON POSSET TART Serves 8

1. In a blender whizz 250g ginger snap biscuits. Mix with 100g melted butter and stir. 2. Press into base and 5cm up sides of a 20cm round springform cake tin. Chill. 3. Gently heat 450ml double cream and 125g caster sugar. Stir until steaming. Whisk in zest and juice of 2 lemons. Bring to boil and bubble for 3 mins, whisking. Cool for 15 mins. 4. Stir. Pour onto base. Chill to set for 1 hr. Remove from tin. Decorate with whipped cream and lemon zest.