"A lemon confit is a great accompaniment to grilled vegetables, fish, roast meat or poultry. But also as a flavouring in a risotto or braised dishes. I regularly cook with my friend, top chef Ralph Schelling. At a dinner for a large party, he was responsible for the fish course. He pulled out a cup of this confit and let me put my finger in it. I instantly recognised this lemony jewel as a fantastic flavour bomb. Since then, it has been one of the condiments that I can never run out of. For a 350 g jar you need

3 organic lemons 1 vanilla pod 30 g sea salt 30 g sugar 1 tsp honey 1 star anise ½ tsp coriander seeds

Here's how to prepare the confit: Firstly, wash the lemons in hot water and cut into wafer-thin slices using a sharp knife or slicer. Then slit open the vanilla pod and scrape out the seeds. Mix the pod and seeds with the other ingredients, cover and leave to infuse for 24 hours. Then remove the star anise and roughly puree the lemon mixture in a cutter. Pour the mixture into a hot rinsed jar and seal it tightly. The confit will keep in the fridge for up to 2 years."