This article contains affiliate links, we will receive a commission on any sales we generate from it. Learn more S MAG Styling by Victoria Gray   Photographs by Fiona Kennedy Asparagus and

courgette salad Serves 4-6 350g (12¼oz) Jersey Royal new potatoes  Salt and pepper  250g (8¾oz) asparagus  1 courgette 60g (2oz) rocket  2-3 radishes, thinly sliced  10g (¼oz) hazelnuts,

halved  25g (1oz) Parmesan cheese  For the dressing: Juice and zest of 1 lemon  3 tbsps extra-virgin olive oil l Cook the potatoes in boiling salted water for 12-15 minutes until tender.

Drain and tip into a large bowl.  l Break the woody ends from the asparagus. Using a vegetable peeler, shave them lengthways then place the shavings into ice-cold water.  l Use a vegetable

(8oz) caster sugar  500ml (17½fl oz) water  Rind and juice of 2 lemons  3-4 elderflower heads  1 bottle of prosecco l Put the sugar and water in a saucepan then bring to a simmer until the

sugar has dissolved. Remove from the heat.  l Peel the rind of 2 lemons and add to the pan with their juice and the elderflower heads.   l Cover and leave to steep for a few hours or

overnight.  l Strain the mixture and pour into an ice lolly mould to freeze until set. If you like, put some edible flowers inside the lollies before freezing.  l Serve with glasses of

prosecco. S MAG Lemon and garlic roast chicken Serves 4-6 5 tbsps coarse salt  Juice of 1 lemon  A 2¼kg (5lb) whole chicken  Zest of 5 lemons  2 small garlic cloves, peeled and minced  A

small bunch of flat-leaf parsley, roughly chopped  2 small shallots, peeled and finely chopped  110g (4oz) softened butter  6 fresh or dried bay leaves  3 lemons, quartered  4 lemons, sliced

  A head of garlic  In a small bowl, combine the salt and lemon juice. Loosen the skin of the chicken from the flesh and rub the mixture under the skin and in the cavity. Cover and chill for

at least 5 hours or overnight.  Preheat the oven to 220°C/ 200°C fan/425ºF/gas mark 7.  Wipe any excess salt off the chicken and set aside.  In a small bowl, combine the zest of 5 lemons,

garlic, parsley, shallots and butter. Rub two thirds of the butter mixture under the chicken’s skin and the rest on the outside. Place the bay leaves and 3 quartered lemons in the cavity. 

Slice the remaining 4 lemons and place them in a roasting tray with the head of garlic. Put the chicken on top of the sliced lemons and place in the oven.  After 40 minutes, baste the

chicken, cover with aluminium foil and reduce the heat to 190°C/ 170°C fan/375°F/gas mark 5.  Cook, basting occasionally, for 40-45 minutes until the skin is golden and crisp. The juices

should run clear when the chicken is pierced. Steamed artichokes with lemon and garlic mayonnaise  Serves 4-6 2 globe artichokes  250ml (8¾fl oz) water  2 lemons, halved  3 garlic cloves,

peeled  Trim the stems and top 2½cm (1in) of the artichokes. Trim the leaves to remove any thorns.  Place the artichokes in a saucepan with the water, lemon halves and peeled garlic cloves.

  Bring to the boil and steam, covered, for 30-35 minutes or until the petals can be removed by gently pulling. Transfer to a plate to cool, keeping the garlic for the mayo.  For the lemon

and garlic mayonnaise: 1 egg yolk  1 tsp Dijon mustard  285ml (10fl oz) olive oil  285ml (10fl oz) extra-virgin olive oil  Juice and zest of 1 lemon  Salt and pepper Place the egg yolk and

mustard in a bowl then whisk together. Whisk in the oils gradually – once you’ve blended in a quarter, you can add the rest in larger amounts.  Mash the reserved garlic then add it to the

mayonnaise with the lemon juice and zest. Season to taste.  Dip the base of the artichoke petals in the mayonnaise, then pull the base of the petal through slightly clenched teeth to remove

the flesh and eat. Once you’ve done this with all of the petals, remove the fuzzy choke with a spoon and you’ll have the artichoke heart to enjoy. S MAG Lemon tartlets Makes 8-10 For the

meringue kisses: 1 egg white  60g (2oz) caster sugar  l Preheat the oven to 140°C/120°C fan/275°F/gas mark 1 and line a baking sheet with baking parchment.   l Place the egg white in a

clean, dry bowl and beat until soft peaks form. Gradually add the sugar, beating well between each addition until the mixture is thick and glossy.  l Spoon the mixture into a piping bag and

pipe small kisses on to the baking sheet. Bake for 12-15 or until crisp. Turn off the oven and leave to cool completely with the door ajar.  For the pastry: 200g (7oz) plain flour, plus

extra for the surface  40g (1½oz) icing sugar  A pinch of salt  125g (4½oz) unsalted butter, cubed, plus extra for greasing  1 egg yolk  1-2 tbsps cold milk  l Sift the flour, icing sugar

and salt into a bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.  l Add the egg yolk and just enough milk to bring the mixture together into a

dough. Wrap in clingfilm and chill for 30 minutes.  For the filling: 5 lemons (zest of 3 and juice of 5)  4 eggs plus 2 egg yolks  250g (8¾oz) caster sugar  150ml (5¼fl oz) double cream 

Edible flowers, for decoration  Icing sugar, for dusting  l Finely grate the zest of 3 of the lemons. Juice these and the 2 other lemons, then strain the juice.  l Whisk the eggs, egg yolks

and caster sugar in a bowl until well combined then stir in the lemon zest and juice. Leave to stand for 10 minutes before whisking again.  To assemble: l Preheat the oven to 180°C/ 160°C

fan/350°F/gas mark 4.  l Roll out the pastry fairly thinly on to a floured surface and use it to line greased tartlet tins, letting the excess hang over the sides.  l Prick the base of each

with a fork and line with baking parchment and ceramic beans. Place the tins on a baking sheet and bake for 7 minutes.  l Remove the baking parchment and beans then bake for a further 4-5

minutes until lightly golden. Trim any excess pastry from the sides.  l Reduce the oven to 150°C/ 130°C fan/300°F/gas mark 2.  l Strain the filling into a clean bowl and skim off any froth.

Stir in the cream until fully incorporated and carefully pour into the tartlet cases.  l Bake for 8-10 minutes, or until just set but with a slight wobble in the centre.  l Leave to cool

slightly then, when the pastry is firm enough, remove the tartlets from their tins and leave to cool completely. Then decorate with the meringue kisses, flowers and a dusting of icing sugar.

  _ALL TABLEWARE FROM HOMESENSE (01923 473561, HOMESENSE.COM). AMY-BETH WEARS: TOP, £17.99, H&M (0344 736 9000, HM.COM); JEANS, AMY-BETH’S OWN; EARRINGS, £8.99, NEW LOOK (0344 499 6690,

NEWLOOK.COM). FASHION STYLING: PAULA O’CONNOR/HAIR AND MAKE-UP: LOUISE HEYWOOD AT ARTISTIC LICENCE_