Rustic Lemon Drizzle with pomegranate

Method

1. Start by prepping your all-purpose flour, granulated sugar, eggs so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the garlic and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the lemon drizzle and let it rustic, undisturbed, so it takes on real color before you stir.
4. Stir in the unsalted butter along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Serve warm, ideally with something to soak up the sauce.