• The classic pea-and-ham soup
• The modern pea-and-ham soup
• The healthy pea-and-ham soup
• Panfried baby hake fillets on a bed of spring greens

Preserve lemons

Quarter 6 lemons but don’t cut through the base, leaving the quarters attached.

Fill the lemons with salt (1 cup is enough for 6 lemons) and place them in a glass jar.

Pour in half a cup of lemon juice and seal the jar. Turn the lemons occasionally so that they are all evenly submerged in the brine.

Keep the lemons in the fridge for six weeks before they are ready to use.

When they are ready cut away everything except the rind; this is the only part that is usable as the flesh and pith will be too salty.

This rind when diced or cut into strips gives a fantastic zing to salsas and dip as well as subtle seasoning when added to soups and stews.