Ginger-Lemon Meringue Tart

Ginger lemon meringue tart is a festive twist on the classic pie. The big challenge when it comes to making a meringue tart is the meringue's tendency to separate from the filling and ooze liquid. To ensure that this won't happen, avoid making the topping too far in advance. The way of making a non-weeping meringue by cooking cornstarch and water together comes from The Baker's Dozen Cookbook . You will need most of a 350-gram package of ginger cookies or can use pre-baked short-crust pastry if you wish.

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Bruce's Grandmonther's Lemon Crisp

My husband Bruce's grandmother Daisy was a farmer's wife and cooked tasty, hearty food. She made a cookbook of these recipes, which I inherited. Written neatly in her own hand she has made a living history of what people ate between the two world wars. Her white Christmas cake is still a family favourite, and her knowledge of food from other cultures amazed me, too. This recipe is probably from the thirties.

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Chicken with Preserved Lemon and Olives

Chicken with Preserved Lemon and Olives

Fez is the ancient spiritual centre of Morocco. Its Medina, the ancient city centre, is the oldest in existence. Spice vendors selling mounds of brightly coloured spices are everywhere, and this recipe is an homage to them. It is full flavoured and should be served with couscous, blood orange and radish salad. The fresher the spices, the better the flavour. 

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