Throughout Ryan’s mum’s cancer treatment, he saw how chemotherapy was affecting her ability to taste and experience food.

He co-founded cookery school Life Kitchen to help people living with an altered sense of taste to get enjoyment out of food again. In this recipe, lemons add a darting ‘lift’ to a dish, because the sour receptors on our tongue fire up more quickly than the sweet, savoury or bitter receptors. 

Ryan Riley's Lemon Posset

Extract taken from Life Kitchen by Ryan Riley (£20, Bloomsbury). Photography © Clare Winfield


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)


  1. Place a large saucepan on a medium heat and add the cream, sugar and zest and juice of both citrus fruits. Stir gently for about 2–3 minutes, until the sugar dissolves. Then, bring the mixture to a very gentle boil for 3–5 minutes, until thickened. Remove from the heat and set aside to cool slightly.
  2. Sprinkle most of the raspberries and pomegranate seeds evenly across the tart base and pour over the citrus cream mixture.
  3. Put the tart in the fridge to set for 3–4 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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