Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Happy Burns Night, or Day, depending on when you are reading this!
When I started my blog several months ago, my very first recipe was for an old favourite of mine, shortbread. Looking back recently, I thought that the recipe could do with a bit of an update. Now I have a dairy-free version which I am very happy with and so, I have updated my original recipe, timing it for this year’s January 25th celebration.
On with the recipe. I have given my shortbread rounds a suitably Scottish flourish by embossing them with a thistle on the top. If you don’t have a traditional shortbread mould, then simply roll out the dough and cut out rounds using a plain or fluted edge cookie cutter. Prick the tops and press the edges with the fork before baking.
Here’s the link back to the updated original shortbread recipe – now dairy-free and vegan as well as gluten-free – and if you are using a shortbread mould, there are some step by steps images to help you.
That’s all for this week. I’m off for a wee dram; I’ll be posting again soon. Sláinte!
I love a good mince pie, and this recipe is one of easiest and tastiest you can make. No rolling pin or tart tins required, just a square cake tin and a pair of (clean) hands.
You can use homemade or readymade mincemeat for the filling and any combination of dried fruit or nuts you have – it’s a good way to use up leftover bits and pieces. Grated apple also works well added to the mincemeat. Add a splash of your favourite tipple and you have something very festive indeed!
The crumbles keep well for up to a week when stored in an airtight container – they will become softer and more cake-like a time goes by, but the flavour intensifies – and they also freeze well. Enjoy them warm, straight out of the tin, as a hot pudding, or let them cool and serve as a delicious bake. Here’s what to do:
115g solid white vegetable fat (such as Trex or coconut oil), softened
115g dairy-free margarine or spread
115g soft light brown sugar
½ tsp salt
1 tsp good quality almond extract, optional (or use 1 tsp ground cinnamon or mixed spice to flavour)
100g ground almonds
250g gluten-free plain flour blend (such as Doves Farm)
10g gluten-free baking powder (such as Dr Oetker)
500g vegan mincemeat
100g dried cranberries
100g chopped dried apricots
2 tbsp. cherry brandy or your favourite tipple
50g golden marzipan (optional)
1 tsp icing sugar, to dust
Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line a deep 21cm square cake tin. In a mixing bowl, beat together the fat. margarine, sugar and salt until well blended. Stir in the ground almonds and extract or spice, if using.
Sift the flour and baking powder on top and mix everything together to form a soft, crumbly mixture. Press 350g of the mix into the base of the tin – I find using a floured back of spoon is a good way to achieve a smooth, thick base. Prick all over with a fork and bake for 20 minutes until lightly golden and firm.
Mix the mincemeat, cranberries, apricots and brandy together and spread over the base. Sprinkle the remaining crumble on top, gently packing it down but making sure you retain the crumbly texture.
Bake for about 40 minutes until lightly golden and firm to the touch. Leave to cool for 10 minutes, then slice into 16 squares. Leave in the tin to cool completely before removing and arranging the pieces on a board or tray.
To decorate, roll out the marzipan thinly and cut out as many stars or festive shapes as you are able, re-rolling the marzipan as necessary. Arrange the stars on the squares and dust lightly with icing sugar.
This is my last post for 2018. I’d like to thank all of you who have stopped by my blog and read my posts. It is a pleasure to write my posts and receive such lovely feedback.
It’s beginning to feel a lot like Christmas as the song says, we had our first snowfall last night and I woke to the garden transformed into Narnia. On this wintry note, I’d like to wish you all a very happy Christmas and new year when it comes. I will be back up and running in a few weeks.
A few months ago, I posted a recipe on how to make a gluten-free rough puff pastry; it has proved to be one of the most looked at recipes on my blog. If you have the time, it is worth making your own pastry, but now there are also viable ready-made pastries to use if you are in a hurry such as Jus-rol gluten-free puff pastry sheets.
This week’s recipe is based on a French patisserie classic. Arlette are traditionally large, thin spirals of very crisp puff pastry flavoured with butter, cinnamon and sugar. My free-from version is flavoured with vanilla seeds but feel free to use a dusting of ground cinnamon if you prefer something more authentic. I found it easier to make smaller rounds as it is challenging to roll out, and then slice, gluten-free pastry thinly. If you’re not gluten-free, just roll out regular puff pastry as thinly as possible and prepare and cook the Arlette in the same way.
It’s a simple recipe with few ingredients, but the pastries taste very good, and make the perfect nibble to go alongside a mid-morning coffee 🙂
1 vanilla pod
Gluten-free flour for dusting
275g gluten-free, vegan puff or rough-puff pastry
25g vegan margarine, softened
25g caster sugar
Line 2 baking trays with baking parchment. Slice the vanilla pod in half and using the tip of a small, sharp knife, scrape out the seeds from the middle. Put to one side.
Lightly dust the work surface with flour and roll out the pastry to make a 30cm square.
Spread the vanilla seeds all over the pastry, then spread with margarine and sprinkle with sugar.
Carefully roll up from one side, as tightly as possible, to make a long, thin sausage-shape.
Trim away the ends to neaten, then cut into 1cm thick slices – you may find it easier to flour the knife blade each time you make a cut. You should be able to make 28 thin rounds. Transfer them to the baking trays and chill for 30 minutes.
When you are ready to cook the Arlette, preheat the oven to 200°C, 180°C fan oven, gas 6. Bake for 20-25 minutes until crisp and golden. Transfer to a wire rack to cool.
Serve them underside up to reveal the crisp sugar coating and vanilla seeds. If you can leave them alone, they will store for up to a week in an airtight container.
The garden’s taken a bit of a battering this week. It’s been very windy since the weekend and yesterday the remnants of the recent US Hurricane blew through. Fortunately, there doesn’t seem to have been too much damage, but any plums that I left on the tree are no longer.
I had been picking the Victoria plums since the beginning of last week, and thankfully harvested the majority of what was left at the weekend. I’ve been busy making jam, and freezing a few in bags for later use. The tree is only small, but it has done very well this year in spite of the dry summer, although some of the plums are smaller than usual.
Stoned fruit like plums, apricots and peaches go very well with the flavour of almond. If you crack the stones open, the inner part of the kernel has a strong almond aroma – I always add the kernels, in a muslin bag, to jam as it cooks, to give it more flavour. I realise marzipan isn’t to everyone’s taste, but is one of my favourite ingredients and in my mind, is perfect for eating with plums. This week’s recipe will work fine without it, the cake will be lighter in texture and will cook slightly quicker.
You can make this cake with most fruit, just be aware that if a fruit is very juicy, the bottom of the cake will be quite sticky and may not completely cook through. The cake also makes a great pudding served warm with custard. I use spelt flour, the white variety, for this cake, but use gluten-free plain if you’re intolerant to wheat, and ordinary plain white flour if you don’t have spelt.
300g golden caster sugar
175g dairy-free margarine
175g non-dairy yogurt (coconut or soya work well)
175ml unsweetened non-dairy milk (I used soya)
190g white spelt flour (or gluten-free plain flour)
12g gluten-free baking powder
175g ground almonds
175g marzipan, cut into small pieces
20g flaked almonds, toasted
Preheat the oven to 180°C, 160°C fan oven, gas 4. Grease and line a deep, 23cm round cake tin. Sprinkle the base of the tin with 2 tbsp. sugar and put to one side.
Halve the plums and remove the stones, then arrange in the bottom of the tin to cover it completely. If you have any plums left over, chop them and sprinkle them over the layer of plums.
Put the margarine in a bowl with the remaining sugar and whisk together for 3-4 minutes until creamy and light in texture and colour. Gently whisk in the yogurt and dairy-free milk with half the flour until well blended. Sieve the remaining flour and baking powder on top; add the ground almonds and marzipan, and mix everything together until thoroughly blended.
Spoon the cake mixture on top of the plums and smooth over the top. Put the tin on a baking tray and bake for about 1 ½ hours until richly golden and firm to the touch. Leave to cool for at least 30 minutes in the tin before serving warm, or leave to cool completely in the tin if serving as a cake.
To serve, turn the cake out on to a serving plate and sprinkle with flaked almonds to serve.
I fancied a spot of baking this week especially as it seemed to be a while since I baked a cake for my blog. This recipe is extremely easy to make, even if you’re an inexperienced baker, there is little to go wrong here. The cake is naturally dense in texture so you haven’t got to worry about whisking for a specific length of time or getting a good rise. The decoration is optional, the cake tastes just as good with or without icing. The mixture is not particularly sweet and makes a good alternative dessert topped with fruit, accompanied with free-from cream or ice-cream.
The cake gets its rich yellow colour from polenta and cold pressed rapeseed oil. I’m very fortunate to have an excellent local supply of this amber coloured oil called Summer Harvest. The rapeseed is harvested just down the road from my house. The oil has an earthy, nutty flavour and makes an excellent addition to any recipe with nuts and seeds added to it. If you prefer to use an alternative oil, us sunflower oil which adds little extra flavour but the cake will also be paler in colour.
I usually use just ground almonds and polenta in this recipe, but for a change, I ground up flax seed with whole almonds to make a fine meal. As long as you grind the seeds or nuts finely, you should be able to use any combination with polenta in this recipe. I use an electric coffee grinder to make my own seed and nut flours, I find the sturdier blade is able to blitz more finely than the food processor or blender.
150ml cold pressed rapeseed oil
1 tsp good quality natural vanilla extract
150g unbleached caster sugar
100g silken tofu
50g each flax seeds and whole almonds, finely ground
5g gluten-free baking powder (such as Dr Oetker)
100g ready to roll white icing
½ tsp good quality natural vanilla extract
A handful of fresh berries
Preheat the oven to 180°C (160°C fan oven, gas 4). Grease and line an 18cm a round cake tin. Pour the oil into a bowl. Add the vanilla and sugar and whisk together until creamy and well blended. Add the tofu and whisk again until smooth.
Add the seed mix, polenta, baking powder and arrowroot, and gently mix all the ingredients together until well blended. Scrape into the tin. Stand the tin on a baking tray and bake for an hour – test the centre of the cake with a wooden skewer, it should come out clean when the cake is properly cooked through. Leave to cool completely in the tin.
To decorate the cake, remove the cake from the tin and place on a wire rack. Cut up the white icing into pieces and put in a small saucepan. Add 1 tsp water and heat the mixture very gently, stirring, until it begins to melt and form a paste. Stir in the vanilla, then drizzle the icing all over the top of the cake using a dessert spoon, letting it drip down the sides. As the icing cools, it will set firm again.
Leave the icing to cool and scatter, then scatter the top with berries before serving. I used my latest precious harvest of blueberries. Not a very good year for them in my garden, but the berries do have a good flavour none the less. Have a good week 🙂
I pulled my first stems of rhubarb at the weekend. The 3 crowns I re-planted back in the Autumn are doing well in their new patch (watched over by 2 stone rabbits), and it is looking likely that there will be plenty more stems before the summer is over.
To celebrate my first harvest, I have a simple rhubarb recipe to share this week. It’s a pastry classic, and gets its name from a slatted louvre window because it has thin slits cut across its top which give a glimpse of the filling inside. I’ve combined the tartness of the fresh rhubarb with the sweet, richness of marzipan, but I realise this is an ingredient not to everyone’s taste, so if you’re not a marzipan fan, simply leave it out altogether or make a thick vanilla custard instead and spread this across the pastry instead.
Serve this delicious pastry warm as a dessert with custard or leave to go cold and enjoy a slice as a pastry with a cup of coffee.
300g fresh rhubarb
40g caster or vanilla sugar
325g gluten-free, vegan puff pastry (such as Silly Yak)
125g natural marzipan, coarsely grated
A little dairy-free milk, optional
50g icing sugar
A few drops almond extract
A few toasted flaked almonds
Trim the rhubarb and cut into short, even-thickness lengths. Place in a frying pan, sprinkle over the sugar and heat gently until steaming. Cover and cook gently for about 5 minutes until tender. Leave to cool completely. Cooking rhubarb this way means you will have little juice which is important in this recipe in order to keep the pastry crisp.
When ready to cook, preheat the oven to 220°C (200°C fan oven, gas 7). Line a large flat baking tray with baking parchment. Divide the pastry into 2 equal portions. On a lightly floured surface, roll out one piece of pastry to make a rectangle 28 x 15cm.
Sprinkle over the marzipan, leaving about 2cm pastry showing all round the edge, and spread the rhubarb on top. Brush the pastry edge with water or little dairy-free milk if preferred.
Roll the other piece of pastry to a rectangle slightly larger than the bottom piece and carefully lay the pastry on top. Press down the edges well to seal them together and slice off any ragged pastry to neaten the edge.
Using a sharp knife, cut thin slashes through the top of the pastry to make the slatted effect. Carefully transfer the pastry to the baking tray, brush with dairy-free milk if liked and bake for about 30 minutes until browned. Leave on the tray to cool for 30 minutes before transferring to a wire rack to cool further.
To decorate, sieve the icing sugar into a small bowl and mix in a few drops of almond extract and about 2 teasp warm water to make a smooth, drizzling icing. Use a teaspoon to drip the icing all over the top of the warm or cold pastry and then scatter with almonds. Transfer to a serving plate or board to slice and serve.
Hello everyone 🙂 Hope you’ve had a good week. The sun’s been shining a lot with me and everything in the garden has taken off, especially in the herb garden. Lots of fresh new growth and lush looking bright green leaves. Delicious.
I can find everyday uses for all of the herbs I grow, but the clump of sorrel often remains untouched. I pick off any little leaves to throw into a salad, but the larger leaves I admit, I seldom use. However, this week, as I was cooking up some spinach for my planned bake, I remembered to mix in a few of the larger leaves to add a slightly sharp and acidic tang to the filling.
I’ve turned to spelt flour to make the suet-crust pastry for my bake this week, although I have mixed it with some gram flour. I haven’t tried the recipe with all gluten-free flour; I can image it would work ok, but it would be more challenging to roll up. I have fond memories of sweet and savoury roly-poly puddings from my childhood and school cookery classes. Suet-crust is one of the easiest pastries to make, and it takes next to no time to put together. It is light and fluffy in textue, and when baked, has a crispy, crunchy outer shell.
The key to this recipe’s success is to make sure you dry the cooked spinach as much as possible. Cook it in only a minimum amount of water and then squeeze out the excess by pressing it against the side of the strainer as it drains, and then blot with kitchen paper. This will help keep the bake as crisp as possible. If you don’t have fresh sorrel, then just cook up a little bit more spinach. I hope you enjoy it.
For the filling:
1 tbsp. olive oil
1 small red onion, peeled and thinly sliced
2 garlic cloves, peeled and crushed
2 teasp ground cumin
1 teasp each of ground coriander and ground cinnamon
25g fresh garden sorrel leaves, well washed and stems removed
250g fresh spinach
100g cooked chickpeas
40g toasted pine nuts
1 teasp salt
1 – 2 tbsp. extra virgin olive oil (optional)
For the pastry:
150g spelt flour
50g gram flour
12g baking powder
100g vegetable suet
Approx. 150ml cold chickpea cooking water, canning water or plain water
First make the filling. Heat the oil in a small frying pan and gently fry the onion, garlic and spices over a gentle heat, with a lid on, for 15 minutes until softened but not browned. If you’re using sorrel, rip up the leaves and once the onion is cooked, add to the mixture, cover and leave to wilt in the steam. Leave to cool completely.
Meanwhile, rinse the spinach, shake off the excess water and pack into a saucepan whilst still wet. Heat until steaming, cover, and cook over a medium heat, for 5-6 minutes, stirring occasionally, until wilted. Drain well, pressing out the excess water, and leave to cool. Chop and blot away the excess water using kitchen roll.
Put the cold onion mixture in a bowl, mix in the cooked spinach, chickpeas, pine nuts and sultanas. Season with salt. Cover and chill until required.
When ready to assemble, the roll, preheat the oven to 190°C/ 170°C fan oven/ gas 5. Line a baking tray with baking parchment. Mix the flours in a bowl with the baking powder and suet. Pour in sufficient water to make a soft, scone-like dough. Roll out on a lightly floured surface to make a rectangle approx. 30 x 25cm.
Spread over the filling, right to the edge, and the roll up from one of the shorter sides. Carefully transfer to the prepared baking tray, seam-side down, and bake for about 45 minutes until golden brown.
The pastry will probably crack during baking – I have rarely made one that hasn’t split slightly on one side. For extra richness, brush generously with extra virgin olive oil as soon as it comes out of the oven. Best served hot or warm.
Something a little bit on the indulgent side for you this week. I am working my way through a hoard of classic baking recipes, converting them into vegan versions, and recently I got to a chocolate brownie recipe.
There are so many variations on this particular bake, and everyone has their own personal favourite. My version gives a texture which is soft and gooey when eaten warm, but when cold, it firms up to something more like chocolate fudge. I find it quite rich, and cut it into small squares, but that’s a question of personal taste.
I use coconut oil now instead of the butter in my traditional recipe. This does give a slightly nutty flavour, so if you’re not a fan, use a solid vegetable fat such as Trex instead, or choose a vegan margarine with a high fat content. Other than that, it’s a very straightforward recipe, with a minimum amount of ingredients. I hope you like it.
Makes: 20 small squares
150g 85% cocoa extra dark chocolate (dairy-free)
150g extra virgin coconut oil
140g silken tofu
225g light Muscovado sugar
2 teasp vanilla paste
100g gluten-free plain flour (such as Dove’s Farm)
50g 85% cocoa extra dark chocolate (dairy-free)
Freeze-dried raspberry pieces
1. Preheat the oven to 170°C (150°C fan oven, gas 3). Grease and line a 20cm square cake tin. Break up the chocolate and put in a heatproof bowl with the coconut oil. Place the bowl over a saucepan of barely simmering water until melted. Remove the bowl from the water and leave to cool for 10 minutes.
Melting dark chocolate with coconut oil. Images: Kathryn Hawkins
2. Whisk the tofu and sugar together until well blended and creamy and stir in the vanilla paste. Mix in the melted chocolate and coconut oil, and gradually mix in the flour. Transfer to the prepared tin and bake for about 45 minutes until marbled and crackled on top, just set in the middle but still with a slight wobble underneath. Leave to cool completely before removing from the tin.
3. To decorate, carefully the bake remove from the tin and discard the lining paper. Cut into 20 bite-sized pieces and arrange on a sheet of baking parchment. Melt the chocolate as above and drizzle over each piece of brownie using a teaspoon. Scatter with raspberry pieces and leave for a few minutes to set before serving.
For the first time in a while, I didn’t have a clump of rhubarb to put under a forcer pot back in January. I had transplanted all my rhubarb crowns to a new bed at the end of last year, and I decided that I would be sensible and let them recover and leave them to grow in the open for a harvest later in the year. Now, of course, I regret not having the lovely pink, tender stems to cook, but, never mind, I look forward to a home-grown harvest whenever it is ready. Actually, the clumps are doing very well, so I don’t think it will be too long before I get to pull my first stems of the year.
In the meantime, I bought some rhubarb from the local farm shop this week and baked up a batch of muffins. Serve them hot with extra stewed rhubarb and custard as a pudding, or enjoy them slightly warm for a spring-time breakfast or tea. Best eaten on the day they are made, although they will freeze, and can be reheated successfully in the microwave for a few seconds.
I made my own tulip-style paper cases, which make large “coffee shop” sized muffins. You will need 15cm squares of baking parchment and a jar or glass the same size as a muffin tin, and then it’s just a case of pressing the paper into the tins to make the case shape. If you prefer, divide the mixture between 12 ready-made paper muffin/cupcake cases and cook for slightly less time.
Makes 7 large muffins (or 12 traditional size)
For the crumble top:
85g gluten-free plain flour blend (such as Dove’s Farm)
2g gluten-free baking powder (such as Dr Oetker)
55g dairy-free margarine, softened
55g caster sugar
For the muffin mix:
225g gluten-free plain flour blend
8g arrowroot (optional, but I find it does help bind the ingredients together and gives a chewier texture)
10g gluten-free baking powder
115g caster sugar (or half caster and half vanilla sugar)
60g dairy-free plain or coconut yogurt
115g dairy-free margarine, melted
150ml soya milk
2 teasp good quality vanilla extract
175g rhubarb, trimmed and finely chopped
150ml free-from custard
First make the crumble top. Put the flour and baking powder in a bowl and rub in the margarine until well blended. Stir in the sugar and mix until it all clumps together. Cover and chill until required.
Preheat the oven to 200°C (180°C fan oven, gas 6). Line a muffin tin with 7 large tulip-style paper cases or 12 traditional sized cases. For the muffin batter, sift the flour, arrowroot and baking powder into a bowl. Stir in the sugar and make a well in the centre.
Mix the yogurt, melted margarine, non-dairy milk and vanilla extract together in a jug. Gradually pour into the dry ingredients, mixing well to blend everything together. Stir in the chopped rhubarb.
Spoon half of the mixture equally between the paper cases, and spoon a dollop of custard on top, then cover the custard with the remaining muffin batter. Sprinkle the tops generously with the prepared crumble mixture.
Bake for about 35 minutes for large muffins, and 25-30 minutes for the smaller size. Cool in the tins for 10 minutes, then transfer to a wire rack to cool. Best served warm and eaten on day of baking.
The recipe works well with chopped apple or pear (add a little cocoa powder to your custard for a chocolate filling), or you can add fresh small berries like raspberries, blueberries or cherries. Until next week…….happy cooking!
How I love a good cheesecake. But, with regret, it is a dessert that has been off my menu for quite a while due to my intolerance to most dairy products. Over the years, I have been experimenting with different combinations of ingredients but with little success. However, recently I revisited a much-loved, traditional cheesecake recipe, and I think I have achieved a perfect balance between flavour and texture. So at last, I am able to make a cheesecake entirely without cheese and eggs, and this classic dessert is very much back in my life 🙂
My culinary discovery is perfect timing for the Easter holidays. I have given my recipe a seasonal twist by adding lots of zesty lemon flavour and a subtle nuttiness from pistachios although almonds work just as well if you prefer. If nuts aren’t your thing, leave them out altogether and replace them with another 25g gluten-free flour.
You will need a deep tin for this recipe as there is a lot of mixture to start with. Once the cheesecake is baked, it does sink down, but you do need the initial volume of mixture to make a deliciously, deep slice with a firm, dense texture. I prefer to use a spring-clip cake tin because there is less chance of damaging the bake as you take it out of the tin, but it isn’t essential. It is more important to make sure you have a depth of at least 7cm so that you can use all the mixture.
For the pistachio base:
50g gluten-free plain flour blend (such as Dove’s Farm)
5g gluten-free baking powder (such as Dr Oetker)
50g dairy-free margarine, softened
50g silken tofu
50g caster sugar
25g ground, shelled pistachio nuts
½ teasp good quality almond extract
Natural green food colour gel (optional)
For the lemon cheesecake:
150g caster sugar
60g silken tofu
350g free-from vegan soft cheese
Finely grated rind and juice 1 unwaxed lemon
35g cornflour (if you prefer a softer, more mousse-like texture, use 25g)
Natural yellow food colour gel (optional)
Approx. 150ml white bean canning liquid (this is the approximate proportion of canning liquid in a standard sized can)
To decorate and serve:
1 unwaxed lemon
60g caster sugar
25g chopped, shelled pistachio nuts
Preheat the oven to 170°C (150°C fan oven, gas 3). Grease and line a 7cm deep, 18cm diameter spring-clip cake tin. Put all the ingredients for the pistachio base in a bowl and blend together using an electric whisk until smooth and creamy. Spread over the base of the tin and put to one side (you don’t need to cook this layer on its own).
For the cheesecake, whisk the sugar and tofu together until smooth and creamy, then whisk in the vegan soft cheese, lemon rind and juice, and cornflour until smooth and well combined. Add a few drops of food colouring if using.
In another bowl, whisk the canning liquid until thick and foamy, and then gradually fold into the cheese mixture until well combined but trying to retain as much of the airy-foam texture as possible.
Gently stir in the sultanas and pour the cheesecake mixture over the uncooked pistachio base. The tin will be very full. Carefully transfer to a baking tray and bake for 1 to 1 hour 15 minutes until golden and crusty – the cheesecake should still wobble a bit in the middle.
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool completely – it will shrink as it cools. Once the cheesecake is cold, carefully remove it from the tin and place on a serving plate or cake stand. Chill for at least 2 hours before serving.
Preparing the lemon decoration and syrup. Images: Kathryn Hawkins
For the decoration:
Thinly peel the rind from the lemon using a vegetable peeler, and cut into thin strips. Pour 150ml water into small saucepan, bring to the boil, add the lemon rind and cook for 1 minute. Drain, reserving the liquid, and leave the rind to cool.
Extract the juice from the peeled lemon. Return the cooking liquid to the saucepan, pour in the lemon juice and stir in the sugar. Heat gently until the sugar dissolves, then bring to the boil and simmer for about 10 minutes until reduced by half.
Transfer to a heatproof jug and leave to cool. When you are ready to serve the cheesecake, scatter the top with the cooked lemon rind and the pistachios. Serve the syrup as a pouring sauce.
I hope you all have a lovely Easter holiday, and that the sun shines for at least some of the time. See you next week as usual 🙂