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Lemon curd
Lemon curd

The Archers once saw Doris Archer’s lemon curd questioned at the 1977 Flower and Produce Show. No such drama here – our version makes a lovely gift

Recipe by Nell Gordon-Hall

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Makes: 400ml
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Charred lemon risotto with crispy prosciutto
Charred lemon risotto with crispy prosciutto

Charring the lemons adds a wonderful complex flavour to the dish – smoky, tangy and a little bit sweet. Finished with some crispy prosciutto for texture, this is a perfect dinner party recipe

Recipe by Spencer Lengsfield

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Serves: 4
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Dirty lemon spritz
Dirty lemon spritz

A refreshing non-alcoholic take on a dirty martini meets a spritz. Use good-quality olives like nocellara to get the best flavour from the brine, and depending on how sweet you’d like it, double or leave out the sugar

Recipe by Nadine Brown

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Serves: 2
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Lemon posset with almond snaps
Lemon posset with almond snaps
These puds are ridiculously easy to make – and during the setting time the crunchy almond biscuits come together quickly too. Just try to avoid nibbling on one or more before enjoying with a posset

Recipe by Nadine Brown

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Serves: 6
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Gooseberry and pear jam
Gooseberry and pear jam
Bring some fresh flavours to your summer scones with this tangy conserve

Recipe by Nadine Brown

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Makes: 4 x 400g jars
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Lemon Bakewell slices
Lemon Bakewell slices
With a buttery shortbread base topped with lemon curd, a light and fluffy lemon frangipane and crunchy flaked almonds, these lemon Bakewell slices are “simply the zest” - and easy to make gluten free

Recipe by Becky Excell

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Makes: 24
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Salmon traybake with lemon butter and asparagus
Salmon traybake with lemon butter and asparagus

Recipe by Sainsbury's magazine

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Serves: 4
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Lamb kebabs with summer pea salad
Lamb kebabs with summer pea salad
Celebrate the start of barbecue season with these zesty lamb kebabs which can be cooked on the barbecue or grill. Serve with our fresh summer pea salad, perfect for sharing

Recipe by Sarah Akhurst

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Serves: 4
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Barbecued fish with mojo verde
Barbecued fish with mojo verde
Mojo verde is a Spanish sauce, made from fresh herbs and garlic. In Mallorca I make this dish with dorada, a local fish, but any firm white fish will do. Make double the quantity of mojo verde and enjoy leftovers the next day as a dip or a dressing for salads

Recipe by Melissa Hemsley

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Serves: 4-8
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