Pucker up

Well, what a grey, wet, cold, drab week we've had!

At least we're past the shortest day today. Over the hump!

Even though I hate the cold, I love Winter food.

This week we've had slow roasted greek style lamb shoulder, pea & ham soup, barley risotto with leeks and lamb shanks, amazing beef, lemon, and parsley pies from our local deli and coffee house, Wickens Providore. 

Tonight I'm going to make a red chicken and pumpkin curry.

Hot chocolate in the afternoons....

Our lemon tree has come good this year after being a bit touch and go since it went in a few years ago.

We've got a bumper crop coming on.

I love their yellow glow in this cold weather.

I pulled out my favourite cookbook for a bit of guidance on what to do with all that fruit.

So far, I've made the best lemon cordial ever.

It's sweet and sour and tangy all at the same time, and perhaps the best words might come from Stephanie herself.

'Lemon cordial is an old-fashioned drink that gains added sophistication if mixed with bruised mint leaves and soda water or a measure of gin and soda. It keeps for months.'

Cheers!

Stephanie Alexander's Lemon Cordial

2kg castor sugar

1 litre water

30g citric acid

30g tartaric acid

juice of 6 lemons, strained

finely grated zest of 2 lemons

Dissolve sugar in water over heat in a stockpot. Add citric and tartaric acids. Stir to ensure that all is completely dissolved. Cool. Stir in juice and zest, and bottle.

Dilute to taste with water, lemonade, soda water or mineral water.

(and don't forget the gin)