Throughout his mum’s cancer treatment, Ryan saw how chemotherapy affected her ability to taste and experience food. He decided to co-found the cookery school, Life Kitchen, to help people with an altered sense of taste enjoy food again. In this recipe, lemons add a real ‘lift’ to a dish, because the sour receptors on our tongue fire up more quickly than the sweet, savoury or bitter receptors.
Extract taken from Life Kitchen by Ryan Riley (£20, Bloomsbury). Photography © Clare Winfield
Ingredients
Serves 6–8
- 500ml double cream
- 200g golden caster sugar
- 2 limes, zest and juice
- 2 lemons, zest and juice
- A small handful of raspberries
- A small handful of pomegranate seeds
- 1 shop-bought 23cm pastry case
- Pomegranate molasses to serve (optional)
Method
- Place a large saucepan on a medium heat and add the cream, sugar and the zest and juice of both citrus fruits. Stir gently for 2 to 3 minutes, until the sugar dissolves. Then, bring the mixture to a very gentle boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool slightly.
- Sprinkle most of the raspberries and pomegranate seeds evenly across the tart base and pour over the citrus cream mixture.
- Put the tart in the fridge to set for 3 to 4 hours. When set, sprinkle over the remaining pomegranate seeds and raspberries, then drizzle over some pomegranate molasses or raspberry and rose syrup, if you like.
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