I have made no secret on here of my love of lemons. It's very clear that I can't get enough of them! Todd . . . well, he says lemon is not his favourite thing, but that fact doesn't seem to stop him from indulging in my cakes and cookies . . . it is my dream to have a lemon tree, filled to overflowing with lovely organic and unwaxed lemons . . . sigh . . .



This recipe is nothing more than a glorified Swiss Roll, scented and lightly flavoured with fresh lemon zest and filled with fabulous lemon curd. With it's crunchy coating of caster sugar, it's a delicious teatime treat!



Lemon Curd is something I always have in my house. I keep jars of it in the larder and then . . . I am kinda known for my own delicious Lemon Curd that I make myself from scratch . . . so good in fact, that you will be sorely tempted to eat it with a spoon! (You would be forgiven for doing so surely. It's that good!)



Lemon Curd is not that hard to make and once you have had homemade you will be kinda spoiled for ever truly being satisfied with store bought, seriously. It does make rather a lot, but you will be able to find lots of great uses for it, I promise.



You can fill little tarts with it, or fill ginger cookies with it . . . there is no end to it's tasty uses and in fact, you can find a whole list of recipes here that I use it in! (Enjoy!)



I love Swiss Rolls because they are . . . one-quick and easy and two-tasty, tasty, tasty!



This one goes down a real treat with a nice dollop of creme fraiche or even clotted cream if you should be so lucky. Alas . . . I didn't have either in the fridge today so we had it plain. We enjoyed it all the same, with nice hot cups of lemon ginger tea!!



Note to self** Don't forget to pick up some clotted cream asap.



*Lemon Swiss Roll*
Makes one 9 inch roll
Printable Recipe

If you love lemon like I love lemon, you will adore this delicious swiss roll! If you like you may use orange zest instead of the lemon and fill with orange marmalade for a change.

4 large free range eggs, room temperature
4 ounces caster sugar (a generous 1/2 cup)
the finely grated zest of one unwaxed lemon
4 ounces self raising flour (1 scant cup)

For filling:
4 heaped dessertspoons of good quality lemon curd

Preheat the oven to 220*C/425*F/ gas mark 7. Grease a 9 X13 swiss roll pan and then line with baking parchment.

Break the eggs into a large bowl and combine with the sugar and lemon. Beat with an electric whisk until the mixture is light and frothy and the beaters leave a trail in the beaten mixture when lifted out. Sift the flour into the mixture, folding it in as you go along. Pour into the prepared pan. Shake gently to level out.

Bake for 10 minutes in the heated oven until the sponge is golden brown and springs back when lightly touched.

Have a piece of baking parchment ready and laid out on the counter that is larger than the cake tin. Dust it with granulated sugar. When the cake is baked, invert the tin onto the sugared baking parchment. Quickly loosen and peel off the paper from the bottom of the cake. Trim off the edges with a sharp serrated knife. Make a score mark one inch from one of the shorter edges without cutting through the cake. Allow to cool slightly then spread with the lemon curd and roll up tightly from the cut end. Allow to cool completely before slicing to serve.

If you like you can dust with some icing sugar to serve.

They say you shouldn't judge a book by it's cover, but I'm afraid that sometimes I do. I came across this cookery book a month or so before Christmas, and I absolutely fell in love with the cover. I had never heard of Lotte Duncan, (I know, what rock was I hiding under!), but the beautiful presentation of this fabulous looking tart on it's cover made me swoon. Pink is also one of my favourite colours and so . . . I was smitten. I just had to bring it home with me.

I love cookery books. I have a ton of cookery books. I have so many cookery books that, every time I bring a new one into the house, Todd rolls his eyes in exasperation and voices his doubt that I really needed to buy yet another one . . . however . . . let it be put down for the record . . . here and now . . . that he has never once complained at having to eat the results of my cooking labours, which are the natural side effect of me having made a new purchase!



(the first basting, early on in the cooking time)

I read cookbooks like I read novels. I literally devour them from page one to the last page, and when I read Lotte's introduction to this book where she said:

“I believe that to enjoy your food, you don’t want to be so tired from cooking that you’re unable to lift a fork to eat it…”

I thought to myself . . . here is a woman after my own heart. I have always believed that cooking should be a fun and non "labour intensive" exercise . . . and delicious of course! I had enough of labour intensive when I was cooking at the manor, churning out six-course "silver service" dinners all on me own . . . and, whilst I truly enjoyed the challenge of it all, that was work and I was being paid to do it . . . at home . . . I like simple.



(the finished bird)

I've made several recipes from this book now, and I have to say, Lotte is as good as her word. There is not much in it's pages that is so labour intensive as to put you off from cooking it. There's quite a variety of recipes here as well . . . from a sensible sausage and bean casserole, on up to a beautifully whimsical syllabub trifle! The photos are beautifully presented, and the recipes seasonal. All in all, I count this as one of my favourite cookery book purchases last year.

We love Roast Chicken in this house. Most times when I cook it, I follow the same pattern . . . I start off with a good free range bird, and then I rub it with butter and herbs all over and under the skin of the breast, pushing it in as far as I can go and massaging it on the outside. I stuff it with lemons and garlic, and then I squeeze lemon juice over the top, seasoning it with salt and pepper as I go. It always turns out fabulousy delicious, and we love it. Garlic, lemon and chicken are like the holy trinity of chickendom!



(another angle)

Lotte had a deliciously different recipe in her book that I wanted to try however . . . Marmalade Roasted Chicken and, so, quite naturally I did . . . try it that is, with most delicious results . . . but of course, as you know . . . I had to do things just a tad bit differently . . .

One, because I can never leave well enough alone, and two, because I believe in using ingredients I have to hand, without having to go out to the shops to get more if at all possible! (If there is one thing Todd hates more than seeing new cook books walk through the door, it's going to the grocery store!)



(Can you tolerate yet another view??? I thought so!)

I didn't have any plain marmalade, but I did have Ginger Marmalade in the refrigerator, and since Lotte's recipe called for preserved ginger to be used along with marmalade, I thought plain old ginger marmalade would do fine, and . . .

It did. The results speak for themseves. This was wonderfully moist and tender, and oh-so-flavourful. I highly recommend. I highly recommend Lotte's book too.



*Ginger Marmalade Roasted Chicken*
Serves 4
Printable Recipe

A moist and flavourful recipe borrowed and adapted from one by Lotte Duncan. Roast chicken is a real favourite in this house, and this is a delicious version.

2 ounces butter, softened (1/4 cup)
2 TBS of Ginger Marmalade
1 medium sized free range roasting chicken
(about 4 1/2 pounds)
1 small onion, peeled
sea salt and freshly ground black pepper to taste

Preheat the oven to 180*C/ 350*F/ gas mark 4.

Season the inside of the chicken with salt and pepper. Place the onion inside.

Mix together the butter and marmalade. Loosen the skin on the breast of the chicken and place half of the butter between the skin and the flesh, pressing down on the outside to help spread it around a bit. Spread the remaining marmalade butter all over the outside of the chicken. Sprinkle with some sea salt and black pepper.

Tear off a long piece of foil. Place the chicken in the centre of this and bring it up to tent the chicken, covering it loosely and sealing all the edges. Place in a roasting tin and roast for 1 1/2 hours, opening every so often and basting it with some of the juices. Re-seal well each time.

At the end of the 1 1/2 hours, open the foil completely, baste again and roast for another half an hour with the foil open to brown. Remove from the oven to a plate. Loosely cover and allow to rest for 10 to 15 minutes before serving.

We like to have this with roasted potatoes and parsnips, Steamed carrots and broccoli and some gravy made from Bisto. Don't be tempted to use the pan juices. The marmalade would make a very bitter gravy.

Way back in December I was thrilled to receive a gift from Pampered Chef. My friend Julie is a Pampered Chef Consultant and she very generously gifted me with the Pampered Chef Trifle Bowl to try out, just in time for Christmas!!

This was something that I had long wanted to have, and I was over the moon to be given it! I was not disappointed either. It arrived very quickly and in perfect condition, thanks to the expert packing and delivery service. It far exceeded my expectations in every way. It is just gorgeous! The clear glass shows off your creations elegantly.



This is the part that really surprised me. It is two parts! I hadn't expected that. Every other trifle bowl I have seen has been all in one piece, hard to store and difficult to fit in the refrigerator. The Pampered Chef trifle bowl has a unique, removable stem that helps you easily and conveniently transport, refrigerate and store the bowl. This also gives you the option to use just the bowl, if you're so inclined. Bonus! So , it's like getting two items for one. It also has a lid which is an added convenience, especially when you have made your dessert ahead of time and you want to store it until you are ready to serve it. Double Bonus!



Quite unlike most trifle bowls, the bowl itself has a flat bottom, which lends itself to a beautifully even presentation. The layers will not sink in the middle and the clear glass sides allow you to present your dessert in the most beautiful way.




I can see, too, that it will be most useful in salad season. I do a wonderful layered salad and the clear, tall sides of this nice piece of equipment will showcase this tasty dish beautifully! I can't wait! I can see where it will also be very useful for layered dips such as my Mexican Dip or my Greek Dip.



But then again, it's not only good for food. I can see where it would be so easy to create a beautiful table centrepiece with it. With it's removable stem set in the centre of the bowl and a pillar candle set on top of that, and surrounded with flowers, or seashells, pebbles, Christmas balls . . . you name it, there are endless possibilities to be able to use this unique and beautifully crafted piece of kitchen kit! Thanks so much Julie and Pampered Chef for having given me this fantastic opportunity, but then . . . it gets even better!!



I have always wanted to host a Pampered Chef Party myself, but for one reason or another just haven't been able to do so. I have often purchased their products though, and I have to say that I love them. They are real quality. I don't know what I would do without my Measure All measuring cup (It measures in both American and British measurements) and I just adore my Deluxe Mini Muffin Pan which bakes 24 mini muffins at once! (especially now that I have a larger stove to cook them in!)


When I worked at the manor, I didn't really get to know many people in the village where I lived, and I was always so busy working, that I didn't have a lot of free time to do things like hosting parties anyways . . .

Since I moved back here, I also don't know a lot of people, but I have really been wanting to have a party! It's a great way to meet my neighbours, and to get to know people a bit better, plus have some fun as well. Who doesn't like good food, cooking demonstrations and great kitchen kit??? So here is what is going to happen.

I am hosting my VERY FIRST Pampered Chef Party, here at my home, on Tuesday the 25th of January! It's all so very exciting! I have invited everyone I know to come, but that's not the best part.

You will also have the opportunity to come to my party, via the net. (Unfortunately at this time it is only possible if you live in the UK.) For a limited time, you will be able to visit my online Party page and place orders there that will go towards my online party.

What you have to do:

First hop on over to Julie's page . . . HERE.

Once you are on Julie's Page click on the Shop Online link. Once there, it will tell you that there are two ways to shop, first if you've been invited to a show . . . (This is the one you want)
This is where you have to put my name in the host area:
Marie in the first bit, Rayner in the second bit . . . then click . . .
it will then list my show as a hyper link . . . click on it and shop away.

Now I want to add a little twist to the show. Because all of you online shoppers won't have the fun of getting to meet me and Julie in person, and because you won't be able to taste any of the delicious food that will be served on the night, or see the demonstrations . . . nor will you be able to win anything from the raffle etc., I, personally, am going to put the name of anyone who places an online order into a hat and pick a winner from them all, who will then receive from myself . . . a five card selection of my own personally designed and handmade Greeting Cards (Your choice), a Pampered Chef Season's Best Cookbook and a Mini Measure All Cup. It's a win/win/win situation!

Julie is also also offering a £25 voucher to spend in the new brochure for anyone who joins her team or recommends a friend or family member who join her. The voucher will be issued once they or their friend has qualified as a Pampered Chef consultant. (completes their 4th show!) All they need to do is contact her through her Pampered Chef page!

I wish that all of you could actually come to my home and attend the show in person, but I know that's just not possible, so this is the next best thing. If any of you do live in the Chester Area, and would like to attend, e-mail me on mariealicejoan at aol dot com and I'll give you all the details and directions of how to get there.

I could tell you that this cake is moist and deliciously scrummy . . .



With it's lightly spiced and buttery batter . . . tucked beneath a layer of tart blackberries . . .



All that deliciousness . . . tucked beneath a crunchy layer of spicy buttery and nutty streusel . . .



I could tell you how it tastes even better the day after baking and warn you how difficult it will be to stop at one slice . . .



But instead . . .



I'll just suggest that you bake it yourself, and find all this out first hand. Bake it . . . soon. You won't regret it. I promise you this. If you only make one cake this month . . . let this be the ONE.



*Blackberry Pecan Snacking Cake*
makes one 8 inch square cake
Printable Recipe

A delicious cake, with a lightly spiced batter and topped with lovely blackberries and a scrummy brown sugar pecan streusal.

For the cake:
125ml of sour cream (1/2 cup)
1 large free range egg
1 tsp pure vanilla extract
4.25 ounces plain flour (1 cup)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
4 TBS unsalted butter, softened
3/5 ounces granlulated sugar (1/2 cup)

1 cup fresh or frozen blackberries

For the Streusel:
6 TBS soft light brown sugar, packed
2 ounces plus 1 tsp flour (1/4 cup)
1/'2 tsp ground cinnamon
1 1/2 ounces chopped toasted pecans (1/4 cup)
2 TBS unsalted butter, chilled and cut into small bits



Preheat the oven to 180*C/350*F/ Butter an 8 inch square pan and line with baking paper, leaving an overhang to lift the cake out with later. Butter the paper. Set aside.

Make the streusel. Mix the flour, brown sugar, and cinnamon with your fingertips. Drop in the butter and rub together until you get coarse crumbs. Stir in the chopped pecans. Set aside.

Whisk together the flour, baking powder, soda, salt, cloves and nutmeg for the cake batter in a medium bowl. Set aside. Whisk the sour cream, egg and vanilla together in a beaker. Set aside.

Cream together the butter and sugar until light and fluffy. Slowly drizzle in the egg mixture, beating all the while. Beat in the flour mixture, in three additions, beating well after each and scraping down the sides of the bowl each time. Scrape the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the blackterries over top and then sprinkle the streusel evenly over all.



Bake in the heated oven until golden brown and the cake tests down when a toothpick inserted into the centre comes out clean, about 45 to 50 minutes. Reemove from the oven and allow to cool in the pan for 15 minutes before lifting out to a wire rack to finish cooling. Cut into squares to serve.

These cold dismal and dreary January days can get one a bit down after a while. Day after day of drizzle or snow . . . very little sun . . . blah, blah, blah.

Here's one way to perk them up and bring a bit of sunshine into your life! Have a tea party! You don't need anything special . . . or even to invite a whole bunch of people over. Some of the best tea parties of all happen when there's just two of you and a dog!



All you need is a table spread with a fine cloth and some tea . . . in a pot of course, (today we had blackberry and mint and it was delicious!) and cups and saucers.

The perfect afternoon tea should begin with some delicious savouries . . . finger sandwiches, sausage rolls, little toasts, savoury pastries . . . followed with scones (if you wish) and a selection of fancies and cakes.



I decided early on during this particularly dreary day that I was going to treat Todd and I to a traditional English Afternoon tea party. He had no idea what I was up to, as he sat upstairs engrossed in his war games on the computer.



Things don't always go to plan though . . . do they. The dog mischeviously ate half of my first Victoria Sponge when my back was turned. Bad doggie. I seized the engine on my new baby sized food processor, chopping the glace fruit for the florentines. Bad idea. Chop it by hand.



Never mind we got there in the end and Todd was so surprised when I called him down to lunch and he saw what I had been up to.



We sat there smiling and sipping and nibbling . . . all was right with the world, drizzle or not, dog eaten cakes . . . it was fun, plain and simple.



Don't forget to use your pinkies!



*Finger Sandwiches*
makes 18 to 24
Printable Recipe

What would afternoon tea be without a plate of tasty sandwiches? (Choose 3 of the below fillings)

12 thin slices of white or wholemeal bread, crusts removed
(I just buy the bread that already has the crusts removed,
easy peasy, lemon squeasy)
room temperature butter, for spreading
sea salt and freshly ground black pepper as desired

For the egg and cress filling:
2 TBS good quality mayonnaise
1/2 tsp finely grated lemon zest from an unwaxed lemon
2 hard boiled eggs, peeled and chopped
a handful of mustard cress

For the Gentleman's Morsels:
1/4 pound shaved roasted ham
apricot jam, seived
Dijon mustard

For the Roast Beef:
1/4 pound thinly sliced rare roast beef
horseradish mayonnaise
a handful of rocket leaves

For the Parma Ham and Fig filling:
1/4 pound of parma ham
1 ripe fig
1/2 tsp balsamic vinegar
1/2 tsp olive oil
handful of rocket leaves

For the Stilton and Pear filling:
50g of Stilton cheese, thinly sliced (1/4 pound)
1 ripe firm pear



To cut sandwiches, lay your hand on top of the sandwich and lightly press down. Using a serrated knife and a gentle sawing motion, cut diagonally into quarters or lengthways into 3 fingers.

For the egg and cress sandwiches, thinly butter 4 slices of the bread. Combine the mayonnaise, lemon zest, egg and season with some black pepper, folding together well. Spread evenly on half the slices of bread. Sprinkle with the cress and top with the remaining 2 slices of bread. Cut as above.



To make the Gentlemen's Morsels., thinly butter 4 slices of the bread. Spread 2 slices with seived apricot jam. Spread the other 2 with Dijon mustard. Lay the ham evenly over top of 2 slices and top with the other 2. Cut as above.

For the Roast Beef, thinly butter 4 slices of the bread. Spread 2 slices with the horseradish mayonnaise. Top with the roast beef and season to taste. Sprinkle with the rocket and top with the other 2 slices of bread. Cut as above.

For the Parma Ham and Fig sandwiches, thinly butter 4 slices of bread and fold ham on top of two of them. Cut the fig into thin wedges, remove and discard the skin and then arrange the wedges on top of the ham. Whisk the vinegar and oil together. Season with a bit of salt and pepper. Drizzle over the figs. Top with rocket and the remaining slices of buttered bread and cut as above.

To make the Stilton and Pear sandwiches, thinly butter 4 slices of bread. Arrange the stilton over 2 slices of the bread. Slice the pear into thin wedges, removing and discarding the core, then arrange on top of the cheese. Season with black pepper, then top with the remaining slices of bread and cut as above.



*Dark and White Chocolate Florentines*
Makes about 24
Printable Recipe

Sticky, crisp, chewy, gooey. Moreishly addictive.

50g of butter (3 1/2 TBS)
50g of caster sugar (2 TBS)
3 TBS double cream
25g of flaked almonds (1/4 cup)
75g of mixed nuts, chopped (Pistachios, walnuts, hazelnuts, etc.) 3/4 cup
4 glace cherries, chopped
50g of mixed glace fruits (apricots, pineapple, peel, angelica) chopped (1/3 cup)
25g of plain flour (1 heaped TBS)
50g of white chocolate
(2 ounces)
50g of dark chocolate
(2 ounces)

Preheat the oven to 180*C/350*F/ Gas mark 4. Line two baking sheets with parchment paper. Set aside.

Gently heat the butter, sugar and cream together until the butter melts. Bring to the boil and then remove from the heat. Stir in the nuts, cherries, fruit and flour. Mix thoroughly. Drop by teaspoonfuls onto the prepared baking sheets, spacing them well apart.

Bake for 10 minutes, until golden. Remove from the oven and gently press back the edges with a rounded knife to keep a round shape. Allow to cool on the baking sheets for 10 minutes before carefully peeling off the paper and setting on a wire rack to cool completely.

Break the white and dark chocolates into individual bowls. Melt carefully in the microwave without over-heating. (Be careful as white chocolate burns easily.) Alternatively melt in bowls over simmering water. Spread over the bottoms of the florentines, coating half with white and half with dark. Let set before serving.



Ohhh . . . doesn't she have a longing look in her face? I think half a cake is more than enough don't you?

One thing that I always do when I am frying bacon, is to fry extra. It just makes sense. If I am going to to the trouble and the mess . . . why not fry the whole pack instead of just a few slices.



The extra gets carefully wrapped and sealed in a zip lock bag and then frozen so that I have already cooked bacon to hand anytime I may need it. Why pay premium prices for already cooked bacon in the shops when you don't need to.



Cooked bacon is so handy to have in the freezer. Ready for sprinkling on salads, or casseroles . . . the perfect addition to grilled cheese on toast . . . chopped and sprinkled over pizzas . . . or chopped and stirred into these moreishly scrumptious savoury scones!!!



Crunchy on the outside and so soft and flakey on the insides . . . all buttery and stogged full of strong cheddar cheese and . . . lovely bacon. As we all know . . . everything tastes better with bacon! (Peanut butter, cheese, chocolate . . . even jam. Try it some time. You'll see I am right!)



These tasty scones are the perfect addition to a soup meal . . . or with a hearty stew. Great for breakfast . . . on their own or with an egg, scrambled or otherwise. Try making your own breakfast sandwich using these. Just fry an egg (or two) and sandwich them between one of these lovely scones, after having split and toasted it.

Oh man . . . sooooo good! Your husband will love you even more than he does now. I guarantee! They do say the secret way to a man's heart is through the stomach . . .



*Cheese and Bacon Scones*
Makes 15 to 20, depending on how big you cut them
Printable Recipe

Scrumdiddlyumpitiously savoury. Perfect with some sliced ham or cheese, or both. You can vary the spiciness of them by adjusting the amount of cayenne used.

16 ounces (1 pound) plain flour (about 3 1/2 cups)
1 level tsp bicarbonate of soda
1 level tsp of cayenne pepper (or to taste)
1 tsp salt
1 ounce of cold butter, cubed (2 TBS)
4 ouces bacon, grilled and finely chopped with a sharp knife, or
in the food processor
4 ounces strong cheddar cheese, grated (1 cup)
1 medium free range egg
375ml of sour milk or buttermilk (1 2/3 cup)

Preheat the oven to 220*C/425*F/ gas mark 7. Dust a large baking sheet lightly with flour. Set aside.

Sift the flour, soda, cayenne pepper and salt into a large bowl. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the bacon and cheese.

Whisk together the egg and milk.

Make a well in the centre of the dry ingredients and pour in the wet. Mix to a soft dough with your hand by running it around the bowl. Try not to knead it as this will develop the gluten which will toughen the scones. Dump the dough out onto a lightly floured surface. (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares. (Alternately you can cut them out with a sharp knife or a 2 inch round cutter) Place onto the floured baking sheet leaving about 2 inches between each.

Bake for 10 to 14 minutes until well risen and golden brown. Allow to cool on a wire rack.

I cannot take credit for this delicious recipe. It's all down to Nigel Slater. I think Nigel Slater has to be the best food writer in the world. I had never heard of him before I moved over here, and wasn't at all sure about him at first, when I did . . . but I have to tell you . . . it didn't take me long to fall in love with his work.



With him is it all about the food. The food is the star. That's what I love most about him. He thinks the same way about food as I do. It is clear from every word he writes, that food is his passion . . . just as it is mine.

I was watching a rerun of one of his "Taste" Series last week and in it he had roasted some Jerusalem artichokes. I just love Jerusalem Artichokes. A seriously under-rated vegetable that doesn't get near the attention that it truly deserves.



Also called the sunchoke, sunroot, earth apple and topinamber, Jerusalem Artichokes are the edible tuberous root of a species of Sunflower, and I just can't get enough of them . . . in soups, salads, stews, purees . . . but until the other night, I had never thought to roast them!



I watched him that night waxing rhapsodic on the delicious virtues of these lovely roots roasted and I was completely smitten and sold on the idea. As he stood there and bit into one and expounded to us about the deliciousness of it . . . the sweetness . . . the chewiness . . . I was there and I knew . . . I just knew . . . that I could not possibly let much more time pass before I too, was experiencing this singular joy.



I roasted them last night and I have to tell you . . . Nigel is never wrong. These are fantastic . . . a jewel if there ever was one. Rich and sweet and slightly chewy on every beautifully caramelized edge . . . they were truly delightful! If you only try one new thing this winter . . . let it be these. Seriously.

Thanks Nigel! I knew I could trust you!



*Lemon Roasted Potatoes and Jerusalem Artichokes*
Serves 4
Printable Recipe

Oh my . . . deliciously roasted vegetables, all caramelized and sweet around the edges with just a hint of lemon. Oh so good.

750g of Jerusalem Artichokes
(1 pound 10 ounces)
250g of smallish potatoes (a generous half pound)
4 lemons
a good glug of extra virgin olive oil
sea salt and freshly ground black pepper
freshly grated Parmasen Cheese and chopped flat leaf parsley to finish

Preheat the oven to 200*C/400*F/ gas mark 6. Place a good glug of olive oil in a roasting tin. Set aside.

Scrub your vegetables really well, Do not peel, but cut in halves or quarters depending on their size. Place in the top half of a steamer and steam for about 10 minutes, until crispy tender. Place the tin of oil in the oven to get hot. Tip the steamed vegetables into the hot oil and give them a good shake to coat. Cut the lemons in half. Squeeze 3 halves over the vegetables and then dust generously with some sea salt and freshly ground black pepper. Pop into the oven and roast for about 35 minutes. Take them out and give them a good stir.

Increase the oven temperature to 220*C/425*F/ gas mark 7. Return the vegetables to the oven and roast for another 15 to 20 minutes, until golden brown and beginning to crisp and caramelize around the edges. Remove from the oven. Squeeze the juice from the remaining half lemon over all, dust with some Parmesan cheese and parsley and serve. Delicious!