• Preheat oven to 200°C (400°F).
• Clean the leeks and cut them in half lengthwise.
• Place the leeks in a baking dish.
• In a mixing bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.
• Pour the lemon dressing over the leeks.
• Add thyme and rosemary sprigs to the baking dish.
• Roast for 30 minutes, or until leeks are tender and slightly caramelized.
• Remove from oven and discard herb sprigs.
• Serve warm.

• Preheat oven to 200°C (400°F).
• In a mixing bowl, combine za’atar, minced garlic, lemon zest, olive oil, salt, and pepper.
• Rub the za’atar mixture all over the chicken.
• Place the chicken in a baking dish.
• Roast for 60 minutes, or until chicken is cooked through and skin is crispy.
• While the chicken roasts, prepare the tahini yogurt sauce.
• In a mixing bowl, whisk together tahini, yogurt, lemon juice, salt, and pepper.
• Adjust consistency with water if needed.
• Remove chicken from oven and let rest for 10 minutes.
• Slice the chicken and serve with tahini yogurt sauce.
• Garnish with fresh parsley.

• Preheat oven to 190°C (375°F).
• Grease and lightly flour the madeleine mold.
• Melt the butter and set aside.
• In a mixing bowl, whisk eggs and sugar until pale and fluffy.
• Add vanilla extract, blood orange zest, and juice.
• Sift flour into the egg mixture and gently fold until just combined.
• Slowly pour in the melted butter, folding gently.
• Fill each madeleine mold cavity about three-quarters full.
• Bake for 10-12 minutes, or until golden and springy to the touch.
• Remove from oven and let cool slightly before removing from mold.
• Dust with powdered sugar and serve warm.

• Wash and thinly slice the courgettes using a mandoline or sharp knife.
• Arrange the courgette slices on a serving platter.
• In a mixing bowl, whisk together lemon juice, lemon zest, and olive oil.
• Season with salt and pepper.
• Drizzle the lemon dressing over the courgette slices.
• Shave Parmesan cheese over the courgette.
• Garnish with fresh mint leaves.
• Serve immediately.

• Preheat oven to 200°C (400°F).
• Line a baking sheet with parchment paper.
• In a mixing bowl, combine breadcrumbs, minced garlic, and pine nuts.
• Add 2 tablespoons of olive oil and mix well.
• Rinse and pat dry the sardines.
• Arrange sardines on the baking sheet.
• Drizzle remaining olive oil over the sardines.
• Sprinkle the breadcrumb mixture over the sardines.
• Season with salt.
• Bake for 15-20 minutes, or until sardines are cooked and breadcrumbs are golden.
• Garnish with fresh parsley and lemon wedges.
• Serve immediately.

• Preheat oven to 180°C (350°F).
• Grease and line a 9×13 inch baking dish.
• Melt butter, golden syrup, and honey in a saucepan over low heat.
• Stir in brown sugar until dissolved.
• Remove from heat and mix in the oats.
• Press the mixture firmly into the prepared baking dish.
• Bake for 20-25 minutes, or until golden brown.
• Let cool completely before cutting into squares.

• Preheat the oven to 400°F (200°C).
• Place four ramekins on a baking sheet.
• Brush the insides generously with softened butter.
• Use upward brush strokes along the sides of each ramekin.
• Add the extra tablespoon of granulated sugar.
• Turn the ramekins until their interiors are evenly coated.
• Tip out any excess sugar.
• Melt the dark chocolate in a double boiler or microwave-safe bowl.
• Stir until completely smooth.
• Allow the melted chocolate to cool for 3 to 5 minutes.
• Place the egg yolks and 50 g sugar in a mixing bowl.
• Whisk until pale, thick, and creamy.
• Gradually whisk the melted chocolate into the yolk mixture.
• Place the egg whites in a clean, grease-free mixing bowl.
• Beat until they form soft peaks.
• Gradually add the remaining 50 g sugar.
• Continue beating until the whites form glossy medium-stiff peaks.
• Fold one-third of the whipped egg whites into the chocolate mixture.
• Gently fold in the remaining egg whites in two additions.
• Stop folding as soon as no white streaks remain.
• Divide half the batter among the prepared ramekins.
• Place one piece of white chocolate in the center of each portion.
• Cover the white chocolate with the remaining batter.
• Fill each ramekin no more than three-quarters full.
• Run a clean fingertip around the inside rim of each ramekin.
• Bake for 12 to 15 minutes.
• Remove the soufflés when they have risen and the edges look set.
• Dust lightly with powdered sugar.
• Serve immediately while the centers remain warm.

• Preheat oven to 180°C (350°F).
• Line muffin tin with cupcake liners.
• In a bowl, cream butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Stir in lemon zest and lemon extract.
• Alternately add flour and milk, mixing until just combined.
• Fill cupcake liners 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
• Let cupcakes cool completely.

For the Lemon Curd Filling:

• In a saucepan, combine lemon juice, sugar, and egg yolks.
• Cook over medium-low heat, stirring constantly, until thickened.
• Stir in butter and cook until melted.
• Let cool completely.
• Core the center of each cooled cupcake and fill with lemon curd.

For the Meringue Topping:

• In a heatproof bowl set over a saucepan of simmering water, combine egg whites, sugar, and cream of tartar.
• Whisk until sugar dissolves and mixture is warm.
• Remove from heat and beat with an electric mixer until stiff, glossy peaks form.
• Pipe or spoon meringue onto each cupcake.
• Lightly torch the meringue with a kitchen torch, or broil for 1-2 minutes until golden.
• Serve immediately.