ZEST FOR LIFE

Mediterranean-inspired recipes that celebrate the joy of the lemon

- 

■ Toast the pumpkin seeds in a dry frying pan over a low heat for a few minutes until they pop and brown slightly. Skin the melon, deseed and cut into slices. Peel the cucumbers and cut into thick discs, along with the courgettes.

■ Place the vegetables and salad leaves, if using, in a bowl and toss with plenty of lemon juice and olive oil and a few pinches of salt. Taste and adjust the seasoning.

■ Stir the mint through the salad leaves, then place on a platter or in a serving bowl and scatter over the pumpkin seeds. Crumble over the feta, add another drizzle of oil and the lemon squiggles and serve.

■ Heat the oil and butter in a deep flameproof casserole dish. Season the chicken pieces with sea salt, add to the casserole dish skin side down and begin to brown them over a medium heat (do this in batches to avoid overcrowding the dish). Once you have got a good colour all over each piece, remove from the dish and set aside.

■ Add a splosh more oil or a knob of butter if necessary, then add the white onions to the dish. Cook them slowly, covered, until completely soft and translucent (at least 15-20 minutes). Add the garlic cloves and spices and keep cooking for a few more minutes. Separate the coriander leaves from the stems, roughly chop the leaves, and reserve for later.