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1. Slice all the Lemons in half then extract the juice into a jug using either a lemon juicer or squeezing by hand (using a sieve to catch the pips). You should be left with 150-200ml of Lemon juice.
2. Fill the jug up to the 900ml mark with Sparkling/Soda Water.
3. Slowly add the Sugar into the jug (or else it'll fizz over) and stir until the Sugar has dissolved into the juice.
4. Serve over Ice with a wedge of Lemon and enjoy.

Add some finely chopped fresh Ginger to give the Lemonade an extra kick. Also check out my other drink recipes suitable for all times of the year.

1. Firstly, combine the Butter and Sugar together, either in a food mixer, or by gradually mixing together with a wooden spoon in a mixing bowl (this will require a little patience)!
2. Next, sift the Self Raising Flour over the Butter and Sugar then crack in the Eggs.
3. Again, thoroughly combine all the ingredients together, either in a mixing bowl or food mixer.
4. You're mixture is now ready to use. Simply portion out into cupcake cases or a greased cake tin then bake on 180c for between 20-30 minutes.

Be sure to check the sponge is cooked through by inserting a knife in the middle. If it comes out clear, you know it's done. Use this sponge mix in my Lemon Cupcake Recipe.

1. Start by preheating the oven to 170c. Then in a mixing bowl, pour in the Sugar and Butter, then cream it together until it's thoroughly combined and smooth.
2. Sift in the Flour and Bicarbonate of Soda, crack in the Eggs, pour in the Milk and add a pinch of Salt. Then stir all the ingredients in the mixing bowl together.
3. In a separate bowl, mash the Bananas to make them as smooth as you can. Then add the Bananas and Chocolate Chips to the bowl with the other ingredients and thoroughly combine everything together.
4. Grease a loaf tin and pour the Banana Bread mixture into it, then sprinkle the top with the crushed Walnuts.
5. Bake in the oven for between 45 minutes and 1 hour, keeping an eye on it to ensure it's not burning.
6. After the cooking time, remove from the oven and check the Banana Bread is cooked through by sticking a clean knife into it. If it comes out clear, you know it's done.

Check out all my other dessert recipes which are just as easy to prepare and bake.

1. To start, get yourself a bowl and throw in the Coriander, Turmeric, Fenugreek, Cumin, Ginger and Chilli Powder. Then thoroughly mix all the spices together.
2. Then add approx 4 tbsp of plain Tomato Relish to the bowl and combine with the spices until you have a nice, spreadable marinade (add more Relish if needed).
3. Rub the marinade over all sides of the Chicken Thigh pieces, getting it into all the little pieces of chicken as well - it's easiest to use your hands to do this.
4. Finally, cook on the BBQ or under the grill and enjoy.

Check out plenty more of my barbecue recipes here.

1. Start by putting the Tea Bag in a jug and fill with 1 litre of boiling water - leave to sit for 5 minutes.
2. After 5 minutes, remove the Tea Bag and leave the jug to completely cool.
3. Once the Tea is cool, remove the stones from the Peaches and thoroughly blend until they are as smooth as you can get them.
4. Add the blended Peaches, plus the Sugar to the Tea and stir to combine.
5. To serve, fill each glass up with Ice, throw in some crushed Mint and pour out the Tea from the jug.

Check out my video demonstration below on how to make this recipe.

1. We'll start by preparing the dressing. In a food mixer, throw in the Garlic, Anchovy Fillets, Lemon Juice, Mustard and Mayonnaise - blitz until smooth (that's your Caesar dressing made)!
2. Next, wash the Lettuce then tear it up into a large mixing bowl.
3. Crumble the Parmesan over the Lettuce then throw in the Caesar dressing and Croutons - thoroughly mix everything together with your hands.
4. Finally, prepare the Chicken by cooking it in a grill or pan until there is no pink in the middle, and then slice into strips.
5. Plate up the Caesar Salad from the bowl then lay the Chicken over the top.

Serve and enjoy!

1. On the stove, heat some oil in a large saucepan or casserole.
2. Roughly chop the onion and garlic and fry for 5 minutes.
3. Wash the rest of the veg (and peel if necessary). Chop all the vegetables into 1-inch pieces then add to the pan.
4. Pour in boiling water until the vegetables are just covered.
5. Crumble in the stock cube and stir everything together.
6. Leave to simmer with a lid on the pan for 20 minutes.
7. Carefully separate the vegetables from the stock (retaining the stock for later).
8. Using a hand blender or freestanding blender, blitz the vegetables until smooth.
9. Season the veg and add some spice if you want an extra kick.
10. Mix back in enough stock until you’re happy with the consistency of the soup.
11. Season again if necessary then enjoy.

Love soup? Try my tomato and red pepper soup.

1. Firstly, finely chop the Garlic and fry for a few minutes in a saucepan with a little Oil.
2. Meanwhile, mash the Anchovies in a bowl with a folk until they become a bit smoother. Once the Garlic is ready, add the Anchovies to the pan and fry for about 5 minutes.  The mixture should’ve turned smooth by then.
3. Now throw in the Capers, Olives and Tinned Tomatoes and thoroughly mix the ingredients together.
4. Leave to simmer for about 25 minutes in order for the sauce to reduce down. Keep an eye on it to make sure it doesn’t become too thick.
5. 5 minutes before the sauce is ready, stir in the pre-cooked Prawns and heat some water in a separate pan and begin boiling the Tagliatelle.
6. Bring everything together by serving the Tagliatelle in bowls and pouring the sauce mixture over the top.
7. Sprinkle with fresh Basil and grated Parmesan and enjoy.

If you love seafood, be sure to check out my Seafood Chowder Recipe if you want something that’s a bit more of a winter warmer.

1. Firstly, get a large sharp knife and finely slice the Green and Red Cabbage, then add to a large mixing bowl.
2. Finely slice the Spring Onions then add to the bowl with the Cabbage.
3. Peel the skin off the Carrots then, using a grater, grate the carrots into the mixing bowl.
4. Thoroughly mix the contents of the bowl together and check you're happy with the variety of colours and amount of vegetables.
5. Mix in the Mayonnaise and Mustard, thoroughly stir everything together then serve.

Making side dishes for a BBQ? Check out my Potato Salad Recipe for another tasty Summer accompaniment!

1. Start by cutting the Leek into slices, rinse under the tap then set aside. Then finely chop the Garlic.
2. Heat some Oil in a large pan then fry the Leek and Garlic for 5 minutes.
3. Prepare the New Potatoes by cutting them into chunks (about 1 inch thick) then add into the pan along with the 1 litre of Stock. Stir the mixture then leave to simmer for between 10-15 minutes (or until the potatoes become tender).
4. Once simmered, remove half of the ingredients from the pan with a slotted spoon and place into a blender. Blitz until smooth, adding some stock from the pan into the blender to help the mixture to blend.
5. Stir the blended mixture back into the saucepan then we'll begin preparing the rest of the ingredients.
6. Chop the White Fish and Salmon into chunks and put into the pan, along with the chopped Broccoli, Sweetcorn, Prawns and the Zest of one Lemon. Add about 100ml of Milk, season the mixture with Salt and Pepper then leave to simmer for 10-15 minutes (or until the Broccoli is cooked).
7. When the Chowder is ready, serve in a bowl, garnished with freshly chopped Chives and with Crusty White Bread.

Check out some more of my seafood recipes here.