Monday, 7 February 2011
4 medium unwaxed lemons
450 g sugar
120 g butter
Grate the lemon zest and squeeze the lemons. Place everything in a large bowl over a pan of simmering water,and cook until it coats the spoon and drips off in two drips. Pot up. Keep in fridge.
I didn't keep my food diary yesterday, not quite sure why, but supper was kedgeree with stir-fried vegetables (recipe for kedgeree to follow), followed by tinned peaches and natural yoghurt.