Cooking with Bergamot

• 200g Self Raising Flour
• 100g Ground Almonds
• 1 tsp Baking Powder
• 150g Caster Sugar
• 2 Eggs, beaten
• 250g Greek Yogurt
• 150ml Sunflower Oil
• Zest of ½ of 1 Lemon
• 100ml of Bergamot juice
• Icing Sugar and Poppy seeds to serve

• Step 1: Preheat the oven to 180°c/160° fan/Gas 4. Oil a 20cm springform tin.
• Step 2: Put all of the dry ingredients in a bowl and make a well in the centre.
• Step 3: Add the wet ingredients and mix well.
• Step 4: Pour into the prepared tin and bake in the oven for 40 minutes, although check after 30 minutes. A skewer should come out clean.
• Step 5: Leave to cool for 10 minutes before removing from the tin and serve dusted with icing and sprinkled with poppy seeds.

• 2 cups all-purpose flour
• 1¾ cups sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoons baking powder
• 1 cup extra virgin olive oil
• 1¼ cups whole milk
• 3 large eggs
• 2 tablespoons each grated lemon and orange zest, divided
• ¼ cup fresh lemon plus between ½ tablespoon and 1 tablespoon, divided
• ¼ cup fresh orange juice plus between ½ tablespoon and 1 tablespoon, divided
• 2 tablespoon bergamot juice
• 1 cup confectioner’s sugar, for the glaze

• Preheat the oven to 180°c
• Butter a 10-inch Bundt pan.
• Whisk the flour, sugar, salt, baking soda, and baking powder in a bowl.
• In another bowl, whisk the olive oil, milk, eggs, lemon and orange juices, 1 tablespoon of each zest, and bergamot extract.
• Add the dry ingredients; fold until just combined. Refrain from over-mixing.
• Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Let cool for 30 minutes.
• Remove from the pan and let the cake cool for several hours before serving.

For the glaze:

• Mix 1 cup confectioner’s sugar with the reserved ½ to 1 tablespoon of orange and Bergamot juice plus a tablespoon of their lemon zest to form the glaze – the consistency should be thick enough to drizzle over the top of the cake.

• Chicken pieces (legs, thighs, or a mix)
  4 chicken legs or equivalent
• Olive oil
  2 tbsp
• Honey
  2 tbsp (plus extra for the salad, if using)
• Cumin seeds
  2 tbsp
• Bergamot orange (or lemon/orange)
  2tbsp bergamot juice
• Garlic
  1 whole head, halved horizontally
• Salt and freshly ground pepper
  To taste
  

1. Preheat Oven: Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare Chicken: Place the chicken pieces in a roasting dish. Cover them with the olive oil, honey, and cumin seeds.
3. Add Bergamot & Garlic: 100ml the juice from the bergamot juice, orange halves all over the chicken, then place the  halves and the halved head of garlic in the roasting dish among the chicken pieces.
4. Drizzle 2-3 table spoon of Bergamot Honey over chicken for the sweet & sour taste,
5. Season and Roast: Sprinkle the chicken generously with salt and pepper. Roast in the preheated oven for approximately 45 minutes, or until the chicken is cooked through and the juices run clear. Baste occasionally with the pan juices for a rich, golden colour.
6. Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes before serving to allow the juices to set.