Steamed Artichokes with Lemon Pesto Butter

The tighter and more compact the artichoke, the fresher it is. To eat the cooked artichoke, pull off each leaf, dip it in butter and pull between your teeth to release the tender bottom bit, then discard the tough leaf. Once leaves are removed, cut up the base, or heart, which is known as the jewel in the crown.

Smoked Salmon Carpaccio With Basil & Lemon

Lemon Chicken and Spinach Noodle Soup

To freeze some of this hearty soup for up to one month, omit spinach and pasta, then add them when reheating. If you don't have homemade Chicken Stock, use 6 cups (1.5 L) sodium-reduced chicken stock plus 2 cups (500 mL) water.

Sheet Pan Salmon with Capers & Lemon

Almond & Lemon Cake With Labneh Icing

Lemon Herb Roast Goose With Carrots

Pricking the goose skin with a fork helps render the fat, making the skin super crispy. Use a roasting pan that holds the goose snugly and leaves enough space in your oven for a baking sheet.

Ricotta and Green Pea Omelette

Creamy ricotta cheese, punchy lemon and crispy prosciutto play well with plump fresh peas.

White Chocolate Limoncello Truffles

A touch of lemon-flavoured liqueur adds extra flair to these creamy chocolate treats.

Chickpea Salad with Lemon Cumin Vinaigrette

Five-Fruit Marmalade

Orange, clementine, grapefruit, lime and lemon combine into a wonderfully fresh and citrusy wake-up.