Lemons, lemons, lemons
Lemon and lentil soup - enough for four
Put 200g red lentils in a large pan with a tablespoon of olive oil and a tablespoon of bouillon powder - eg Marigold - add 750ml water then bring to the boil. Cook until the lentils are soft - around half an hour.
Liquidise and add more water for a creamy consistency, then season and add a very generous squeeze of lemon juice from a fresh lemon.
Serve the soup with a quarter of lemon in each bowl - and squish with your spoon as you eat.
Lemon & parsley pasta
Cook the pasta as the instructions state, meanwhile mix together the zest and juice of 3 lemons, a chopped bunch of parsley and 2 -3 tablespoons of olive oil. Season.
When the pasta is ready, drain and turn into a warm serving dish, add the lemon mixture and combine with a couple of wooden spoons. Serve with plenty of parmesan.
Lemon & spinach risotto - serves up to 4
Melt a good tablespoon of butter, then add a finely chopped onion, cook briefly.
Add 360g arborio rice, mix well to coat in butter then, from a prepared jug of chicken or vegetable stock (you'll need about 1.2 litres), add a ladleful, stir until the stock is absorbed, then add another ladleful and repeat the process.
Continue adding the stock like this, stirring very frequently - at least a twenty minute job - then, when you've sampled a grain or two of rice and it's very nearly cooked, add your final ladleful of stock, along with a generous amount of pre-washed and chopped spinach, the zest and juice of a lemon, a little more butter and seasoning.
Mix well, cook for a couple of minutes, then stir in grated Parmesan and serve immediately with more Parmesan at the table.
Lemon surprise pudding
Butter a 7in souffle dish or similar sized pudding basin.
Preheat oven to 180c/gas mark 4
Cream 100g butter with 175g caster sugar.
Add the zest and juice of 3 lemons, then beat in 2 egg yolks - one at a time - and, gently, 50g plain flour.
Separately, whisk the 2 egg whites till they stand in peaks, then fold these very gently into the mixture.
Pour into the buttered dish, which you should then stand in a roasting pan - add water to the pan until it reaches halfway up the sides of the dish. Bake for 45 minutes - by then you should have a golden, risen sponge topping a thick lemony custard underneath.