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Fall-apart pressure-cooked pork shoulder braised in kimchi, soy and brown sugar until sweet, salty and tangy.

A rich, sticky Moroccan-style lamb tagine sweetened with dates and dried apricots and finished with toasted almonds.

Golden puff pastry tartlets topped with sweated leek and scallops, drizzled with a saffron hollandaise.

Braised leeks in cream, finished with Pecorino Romano and baked until golden — a French-leaning side dish.

One-pan Greek-style chicken thighs on a bed of fluffy lemon and herb jasmine rice.

A one-pot creamy lemon and parmesan orzo with seared chicken, ready in well under an hour.

Juicy spiced chicken kebabs with a lemon-herb yoghurt dip and a quick garlic butter brush.

A sharp, zesty lemon curd tart topped with a billowing, crisp-shelled meringue, set on a biscuit-crumbed shortcrust base.

Marinated chicken thigh skewers in a spicy lemon pepper mayo, wrapped in warm flatbreads with crunchy veg.

A tangy, creamy make-ahead tiramisu built from homemade lemon curd, lemon syrup-soaked ladyfingers and a lemon mascarpone filling.