Lemon

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

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

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