In a household that always has plenty of lemons and eggs, lemon curd is delicious spread on scones, pikelets or freshly made bread. I mix it with natural yoghurt as a fruit topping, use it as a filling for mini tartlet cases or make a lemon ice-cream by rippling it through slightly softened boughten vanilla ice-cream. You can substitute limes for some or all or the lemons.  Read more

Pesto is usually made from basil and pinenuts but in spring when there’s coriander and lemons about, I make this version. Mix it through mashed potato, spread it on a lamb steak before you wrap it in proscuitto and roast for about 20 minutes, use a tablespoon of it as a topping for a piece of fish. I spread it on sandwiches and wraps too.

A handful of fresh coriander (probably about 100g), tough stalks removed

2 heaped tablespoons cashews or pinenuts

2 cloves of garlic, peeled

freshly ground salt and black pepper

1/2 cup olive oil

50g fresh parmesan, grated

half a lemon, cut into chunks

Put all the ingredients into a blender and pulse until smooth. Scrape down the sides to ensure everything is incorporated. Seal in small tubs. I keep it in the fridge for up to a week and freeze the rest.