Lemon roasted chicken; mini lemon syrup cakes

A simple, warming winter two-course meal with contrasting uses of lemon.

David Herbert. Picture: Julie Adams

The cherry tomatoes add sweetness and flavour to this simple, delicious dish. I make the lemon cakes in mini muffin tins; the syrup leaves them moist and in no need of icing.

Lemon roasted chicken. Picture: Guy Bailey

LEMON ROASTED CHICKEN

4 skinless chicken breast fillets

8 thin slices parma ham or prosciutto

Olive oil

4 small zucchini, quartered lengthways

8 stems broccolini or broccoli

1 lemon, quartered

16 cherry tomatoes, halved

Preheat oven to 180C. Wrap each chicken breast in 2 slices of ham; brush with oil. Season. Heat 1 tablespoon oil in pan over medium heat. Add chicken; cook for 3-4 minutes, turning once, until ham is golden. Drizzle oil in large roasting tin. Add broccolini and zucchini; brush with oil. Transfer chicken, lemon and tomatoes to tin. Season and bake for 15-20 minutes (turning vegetables halfway) or until chicken is cooked through. Serve with pan juices. Serves 4

And to drink ... Chardonnay: 2015 L.A.S. Vino St Mary’s Jerusalem ($65)

MINI LEMON SYRUP CAKES

135g (1 cup) plain flour

1 teaspoon baking powder

Pinch salt

50g ground almonds

185g (3/4 cup) caster sugar

Finely grated zest 1 lemon

185g soft butter, diced

3 free-range eggs, lightly beaten

Lemon syrup

80g (1/3 cup) caster sugar

Juice 1 lemon

Preheat oven to 160C. Grease two 12-cup mini muffin tins. Sift flour, baking powder and salt into a bowl; add ground almonds, sugar, lemon zest, butter and eggs. Beat for 1-2 minutes. Spoon batter into tins; bake for 10-14 minutes or until firm to touch. Meanwhile, combine sugar and juice in small saucepan; stir over medium heat until sugar dissolves.

Simmer for 1 minute. When cakes are cooked, brush with warm syrup and set aside to cool in tin. Makes 24

And to drink ... Late harvest riesling: 2015 Josef Chromy Botrytis ($28)