Recipe

Finely slice lemon and cut the slices into wedges. Important, leaving each portion with a section of the lemon rindt

Add 1 tablespoon of oil to a thick based pan and warm the oil over a medium heat. Do not burn the oil.

Add the lemon wedges to the pan making sure they are spaced apart and cook over a high heat so the lemon does not dissolve, for around 5 minutes ( depending upon thickness ) and until the lemon is soft and brown, turning over for even cooking. Then add 1 teaspoon of brown sugar for a little sweetness.

For seafood, 1 or 2 teaspoons of finely grated ginger adds a nice touch

Watchpoint: Essential the lemon rindt has a nice brown caramelised glaze when finished.

A wonderful flavour lift and time saving finish to poultry, pork, vegetables and seafood