Lemon pudding

50g butter
Rind of two lemons
Juice of two lemons
1/4 cup flour
1/2 cup sugar
1 cup milk
2 eggs separated

Beat butter, sugar, egg yolks and rind together.
Stir in the milk, lemon juice and flour.
Beat egg whites separately until they form peaks.
Fold the egg whites into the mixture.
Pour into ovenproof bowl.
Place bowl into ovenproof dish and pour water into dish - about 1 cm deep.
Bake at 160 degrees C for around 35 minutes until pudding is firm and the top is golden.
Serve with cream or ice cream.

Slow cooked Moroccan chicken with lemon

Chicken drumsticks
1 onion
Garlic and ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 1/2 cups chicken stock
2 lemons

Spread the onions, garlic and ginger over the base of an casserole dish.
Cover with drumsticks and sprinkle with spices.
Pour over stock.
Bring to boil and then gently simmer for around 1 hour or until the chicken is cooked.
Slice the lemons, add to the dish and simmer for 10 minutes.
Before serving, skim off excess fat.