When I want to make something that feels fancy but is surprisingly easy, I always turn to my lemon butter salmon recipe. It’s ...

Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce.

What really makes these potatoes stand out, though, is the lemon dill sauce. Lemon juice adds brightness, fresh dill makes it ...

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

The fillets are dredged in flour and quickly pan-fried to golden-brown perfection, the buttery richness cut by a touch of acidity from the lemon cream sauce. It's an elegant way to prepare fresh ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

Add the kale, and lemon zest and juice to taste, and remove from the heat. Cook the agnolotti in the boiling water until al dente, about 3 to 5 minutes. Transfer the pasta to the sauce ...