• 450 ml cream
  100 g caster sugar

Finely grated zest and juice of 2 small lemons
Heat the cream, sugar and lemon zest in a heavy based saucepan and bring to the boil.  Remove from the heat and pour in the lemon juice.  Mix well to combine and strain into a jug.  Pour into six small glasses and chill for least two hours until set.

• 200 g Creme Fraiche
• 2 tbsp wholegrain mustard
• ¾ cup chicken stock
• 8 chicken pieces
• 500 g potatoes (cut into wedges)
• 8-10 cloves of garlic
• 1 tbsp chopped fresh thyme
• 2 lemon (thinly sliced)
• Salt and pepper

Preheat the oven to 200 C. Place the chicken potatoes and garlic cloves in a single layer in a roasting dish. Combine the Crème Fraiche, mustard and chicken stock in a bowl and then pour over the chicken. Top it off with the lemon slices and thyme. Season with salt and pepper and bake for about an hour until cooked through and golden. Serve with fresh asparagus or a green salad.