You can store lemon curd in the refrigerator for up to 4 weeks.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

Use as a filling for pastries, doughnuts, cakes and biscuits, and for Maritozzi.

Serve with rice pudding, pancakes, potato cakes or with roasted or grilled pork.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

To prepare jar, thoroughly wash jar and lid in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

Use lemon curd as tart and pastry filling, serve with sponge cake and red berries or as a spread for toast.

You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.

Lemon or lime butter makes a great accompaniment to sweet dishes.

Blackberries make a really lovely autumn jam, especially if you’re able to make it using the huge glut of fruit found at this time. It’s always extra satisfying, too, to make a jam out of fruits you have picked yourself!

This sauce goes well with rice pudding, pancakes, potato cakes or with roasted or grilled pork.

Serve with rice pudding, pancakes, potato pancakes or with roasted or grilled pork.

Ceylon cinnamon should not be used due to its soft texture.

Serve with desserts such as ice cream, semolina pudding, vanilla pudding, fresh fruit or pancakes.

You can store berry curd in the refrigerator for up to 4 weeks.