PASTA WITH ARTICHOKES, CAVOLO NERO AND PARMESAN INGREDIENTS: (Serves 4-6) 4tbsp olive oil 3 garlic cloves, crushed 1 Meyer lemon or an unwaxed
lemon, juiced 8 small artichokes 1tbsp sea salt 500g fresh ziti pasta or dried penne pasta 225g butter, chopped 100g fresh peas 100g cavolo nero, shredded Small handful of basil leaves Sea salt and freshly ground black pepper 50g Parmesan cheese METHOD: 1.
INGREDIENTS SERVES 2 x Skinless salmon fillets 2tbsp Good quality pesto 2 x Slices of good quality bread One unwaxed
lemon, halved 2tbsp Fat free natural yoghurt Potatoes to preference Glug of olive oil Salt and pepper METHODOLOGY FOR THE CRUST Grate / blitz the bread into breadcrumbs and add the olive oil.
INGREDIENTS (Serves 6) 200g ripe strawberries, hulled and sliced 140ml limoncello (lemon-flavoured liqueur) 80g caster sugar 6 egg yolks Grated zest of 1 unwaxed
lemon, plus extra for decoration 120ml double cream METHOD 1.
INGREDIENTS: (Serves 2-8) 600g boneless, skinless chicken thigh fillets 1tsp ground turmeric 1tsp ground cinnamon 1tsp ground coriander 1tsp ground cumin 1tsp cayenne pepper 4 fat garlic cloves, crushed Finely grated zest of 1 unwaxed
lemon Juice of 1/2 lemon 4tbsp Greek yogurt Olive oil Maldon sea salt flakes Freshly ground black pepper To serve: 6-8 round flatbreads of your choosing (or use pittas) 200g Greek yogurt 4 large tomatoes, sliced, then each slice cut in half 1 large red onion, halved and finely sliced into half-moons 1 small bunch (about 30g) of fresh coriander, roughly chopped Gherkins or cucumbers in brine (as many as you like), finely sliced METHOD: 1.
Serves 4-6 Ingredients: 200g young spinach leaves 25g unsalted butter Salt and pepper 225g curd cheese 2 eggs, separated 1 small spring onion, very thinly sliced 50g plain flour Little freshly grated nutmeg Finely grated zest of 1 unwaxed
lemon Scotch Bonnet chilli dressing: 200g creme fraiche 50g flat-leaf parsley leaves 50g mint leaves 1 Scotch bonnet chilli, top and seeds removed 1/2 spring onion, chopped Juice of 1 unwaxed
lime 2 tbsp extra virgin olive oil Salt and black pepper Starter Fennel sea bass with sauteed courgettes, spinach and garlic
INGREDIENTS Serves 8-10 100g butter 200g digestive biscuits For the filling 1 x 397g tin condensed milk 4 egg yolks (use the whites in the meringue below) Grated zest and juice of 4 unwaxed
limes 3 tbsp gin For meringue topping 200g caster sugar 150ml tonic water 4 egg whites METHOD 1.
PERUVIAN KEY LIME PIE INGREDIENTS (Serves 6-8) 12 oat cookies, about 300g (I often use chocolate-covered ones) 150g unsalted butter, melted 2 large egg yolks 397g condensed milk 1 teaspoon sea salt Finely grated zest and juice of 4 unwaxed
limes, plus 1 lime for garnish 250 ml double cream METHOD1.
PERUVIAN KEY LIME PIE INGREDIENTS (SERVES 6-8) 12 oat cookies, approximately 300g (I often use chocolate-covered ones) 150g unsalted butter, melted 2 large egg yolks 397g condensed milk 1 teaspoon sea salt Finely grated zest and juice of 4 unwaxed
limes, plus 1 extra lime for garnish 250 ml double cream METHOD 1.
These are not flawless residences with unwaxed
surfboards mounted on walls as decoration," Freudenberger writes.
Should a bird hit your window, gently place it inside an unwaxed
paper bag or cardboard box, firmly secured.
INGREDIENTS For the base: 200g ginger biscuits 75g butter, melted For the filling: 1 x 397g tin condensed milk 300g full-fat cream cheese Zest and juice of 4 unwaxed
limes 200ml double cream METHOD 1.
dessert INGREDIENTS Butter, for greasing 250g courgettes (around 2-3 small ones) 2 eggs 125ml vegetable oil 150g caster sugar 225g self-raising flour 1/2 tsp baking powder 1/4 tsp salt Zest of 1/2 an unwaxed
lime For the icing: 100g full-fat cream cheese 250g icing sugar Zest and juice of 1/2 an unwaxed
lime 30g pistachio nuts METHOD 1.