This lemon curd is one of the best versions that I have ever come across, having tested a good few over the past few years. It was taught to me by my mother and to her by some very close friends many years ago. It is very simple and easy to make, with a sweet and tart flavour, and can be utilised in a number of interesting and exciting desserts. It is also great served very simply on bread, scones or buns or with porridge or yogurt. It’s also a good ingredient in a roulade.

The pink and white flowers of the Magnolia Soulangeana are a forager’s dream. They can be pickled or turned into syrup, and have a distinct floral, gingery cardamom taste. Beautiful with cakes or with noodles, they are a versatile treat. They are best found fresh, and the flowers can be scooped up off the ground at Spring. The buds can also be used. Here’s two ways to make them last.

There are many ways to cure fresh olives. Last summer, I was lucky enough to travel to Andalucía in the south of Spain, where the Montes family took the time to show me their own tried and tested techniques, made with home-grown olives fresh from their very own trees. This method is free from any artificial preservatives.

This oil is based on the Japanese practice of adding an aromatic element to a dish, something that plays on your sense of smell as well as your sense of taste. The mayu - a burnt garlic oil - goes against everything you know about cooking, and yet it’s incredible, akin to the taste of black truffle. Coupled with the citrus fruits, this oil is complex and full of surprises.