About a week ago I made carrot cakes from this cupcake book:

I was going to serve them with a pile of whipped double cream but it was suggested that I used a more tangy topping such as cream cheese frosting. These are the quantities I used, which I found to make enough for about 24 cupcakes:
100 g butter
200 g cream cheese
500 g icing sugar

Tonight I made baked lobster tails using this as guidance except that my marinade was simply butter and lemon juice. 12 minutes at 200 worked pretty well. Anyway, I served the tails with a salad and an approximation of ponzu dressing, which I first had at my in-laws’ who bought it from Waitrose:

I attempted to recreate the taste from memory. I knew there was an orange flavour, a fermented flavour and acid which is usual for a dressing. So I combined the juice of a tangerine, rice wine vinegar, dark soy sauce and light brown sugar. I wasn’t too far off if my memory serves me well but having checked the ingredients list on the Waitrose website it seems that I was quite far off the mark. Still, mine was a very tasty dressing. I don’t think Heston has anything to worry about just yet though.