Add the ginger, onion and garlic. Soften for about 5 minutes, and then add the curry powder and mustard seeds. Cook for a further few minutes, and then add the chopped tomatoes and lemon juice. Quarter the eggs. Add fish and rice to pan and gently heat through. Add the eggs, coriander and chilli and stir gently. Place in a warm serving dish. Mix the chopped coriander and natural yoghurt, and serve with the kedgeree. 34 Lemon Chicken Salad Prep and cook time: Up to 30 mins Serves: 4 Ingredients 1 litre chicken or vegetable stock Black peppercorns 2 lemons zested and juiced 4 free range chicken breasts 2 tablespoons Natural yoghurt 3 tablespoons Mayonnaise A handful of Almonds 1 teaspoon ground Cumin seeds 1 Cucumber, peeled and finely diced Sea salt and freshly ground black pepper Method Poach the chicken by bringing a large pan of stock to the boil and adding the peppercorns and zest from 1 lemon. Poach for 15 minutes and leave to cool in the fridge in the liquid. Mix the rest of the ingredients together and add the chopped chilled chicken and serve. 35 Lemon Linguini Prep and cook time: Up to 30 mins Serves: 6 Ingredients 455g dried Linguini Juice of 3 lemons 75ml olive oil 125g Parmesan, freshly grated 2 handfuls fresh basil, leaves finely chopped 1 handful Rocket Method Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan. Meanwhile beat the lemon juice with the olive oil, and then stir in the Parmesan until thick and creamy. The Parmesan melts when mixed with the pasta. Season, and add more lemon juice if needed. Add the sauce to the linguini and shake the pan to coat each strand of pasta with the cheese, finish by stirring in the chopped basil and rocket. 36 Lemon Meringue Pie Prep and cook time: 1 to 2 hours Serves: 4-6 Ingredients 1 pack of fresh dessert short crust pastry 110g caster sugar 3 tablespoons cornflour 225ml cold water Zest of 2 lemons Juice of 3 lemons 80g butter 4 egg yolks 4 egg whites 220g caster sugar Method Preheat the oven to 190°C, 375°F, gas mark 5. Roll out pastry and use it to line a 20cm pie dish. Put in the freezer for 20 minutes, or for as long as you can. Remove from freezer, prick the bottom with a fork and bake for 10 minutes. Remove, set aside and reduce oven temperature to 150°C, 300°F, gas mark 2. To make the lemon filling, mix the sugar and corn flour with a little of the water to make a loose paste. Heat the rest of the water and bring to the boil with the lemon zest. When it is boiling, add the corn flour and sugar mix, whisking until it becomes thick. Take off the heat and stir in the lemon juice, butter and egg yolks. Whisk well until smooth, then pour into the pastry case. For the meringue, whisk the egg whites until firm, and gradually add the sugar until glossy and thick. Pour over the lemon filling and bake for 45 minutes until it is crisp on the outside and squidgy in the middle.