F or all the countless ingredients that are out there, the one I can’t imagine cooking without is the lemon. In fact, when asked what my desert island luxury was be a few years ago , my answer was a lemon tree. Put simply, lemons make me happy, and they make just about anything that bit more delicious.
They cut through richness, and they lighten and brighten the load. So, when life gives you lemons, squeeze them, slice them, zest them, preserve them. Use them as much as you can, come rain or shine, whether you’re on a desert island or just at home.
Hong Kong-style lemon chicken (pictured top) This will be nostalgic for anyone who automatically defaults towards this dish when ordering a Chinese takeaway. There are all sorts of variations in the way the batter and sauce are made, but this one, I find, just seems to taste better every time I make it. Prep 30 min Marinate 30 min Cook 15 min Serves 4 3-4 boneless and skin less chicken breasts (500g) 750ml vegetable oil , plus 1 tbsp extra for the pak choi 3 baby pak choi (120g), quartered lengthways For the marinade 1 tsp sugar 2 tsp Shaoxing wine 2 tsp soy sauce 1⁄2 tsp white pepper Fine sea salt For the lemon sauce 1 tbsp vegetable oil 1 garlic clove , peeled and smashed with the flat of a large knife 4cm piece ginger , peeled and finely sliced into strips (15g) 2 tsp Shaoxing wine 1 tsp bouillon powder , a chicken one, ideally 3 tbsp sugar 1 tsp instant custard powder , or milk powder 2 lemons , halved – zest finely gra.