Sunday Magazine – August 18, 2019

S MAGAZINE ★ 18 AUGUST 2019 45

FOOD

Honey and lemon

iced lollies

Serves: 6

Preparation time: 20 minutes,

plus freezing

2 unwaxed lemons

2 tbsps manuka honey

1 tsp glucose syrup

500ml (17½fl oz) boiled water

3 sprigs lemon thyme

● Peel and julienne the rind of

the lemons, being careful not

to include any of the pith.

● Put the lemon rind, honey and

glucose syrup in a glass jug then

pour over the boiling water.

● Mix and allow to cool fully.

● Juice the lemons and strip the

leaves from the thyme then mix

in with the cool honey water.

● Place 6 x 100ml (3½fl oz) lolly

moulds on a flat base in your

freezer and evenly distribute the

liquid among them.

● Freeze the lollies for 30 minutes

then give them a gentle stir to mix

up the zest and thyme.

● Place the lids and lolly sticks

on top then freeze for at least

2 hours before serving. These ice

lollies should last up to 3 months

in the freezer.

Honey and lavender lamb

with corn and salsa verde

Serves: 6

Cooking time: 45 minutes-1 hour

Preparation time: 30 minutes,

plus marinating

For the marinade:

2 tsps lavender

2 tbsps honey

2 tsps smoked salt

A good grind of pepper

1 garlic bulb, peeled and crushed

1 tbsp olive oil

Zest and juice of 1 lemon

For the lamb:

2-2½ kg (4½-5½lb) leg of

lamb, butterflied

For the salsa verde:

2 garlic cloves, peeled

A handful of flat-leaf parsley

A handful of mint leaves

75g (3oz) capers

75g (3oz) cocktail gherkins

6 anchovies

1 tsp English mustard

1 tsp red-wine vinegar

4 tbsps olive oil

For the corn:

4 sweetcorn cobs

Honey and

lemon iced lollies