Lemons become very tender when boiled and lose their bitterness. On account of chemical sprays it’s important to wash the lemons thoroughly.Serves 64 organic, thick-skinned lemons6 small or 4 large artichokes with their stemsMaldon salt and freshly ground black pepper150g/5oz almonds, toasted4 tablespoons soft raw honeyjuice of 2 lemons120ml/4fl oz extra virgin olive oil2 tablespoons fresh thyme leavesWash the lemons thoroughly, and put three of them whole into a small pan Cover with water and add 100g (4oz) Maldon salt. Cover with the lid turned upside down so that the handle keeps the lemons below the surface of the water Otherwise, the lemons will float and not cook properly Boil for 20 minutes. The lemons will become soft and the skin should easily be pierced with a fork. Drain and cool.In boiling salted water, to which you have added the remaining halved lemon, cook the artichokes for 20 minutes or until one of the central leaves will come away with a little pull Drain and cool. Pull away the tough outside leaves, trim the stalks of string and fibre, and cut away the choke if there is any Cut the hearts in halves, or quarters if they are large. Put in a salad bowl and season.Cut the boiled lemons in half and scoop out and discard the pulp and inner segments.

Cut the soft skins into quarters and add to the artichoke hearts with the almonds Mix the honey with the lemon juice, then add the olive oil Season and pour over the artichokes. Stir in the thyme.PROSCIUTTO AND FIG SALADIt’s important to use ripe figs, and it is a dish for the warm weather Never, ever use cold figs. Ideally you should use purple basil and ripe black figs, or green basil and ripe green figs.Serves 612 slices prosciutto crudo di San Daniele or Parma9 ripe black or green figs1 bunch fresh young mint1 bunch fresh basil1 bunch rocketjuice of 1 lemon4-6 tablespoons extra virgin olive oilMaldon salt and freshly ground black pepperCut the figs in half. Pick the young tender leaves from the mint, and select the smaller basil leaves Pick over the rocket leaves, removing the larger stems. Wash and dry.Mix the lemon juice with the olive oil, and season generously Toss the figs with the herb, rocket leaves and the dressing. Place on individual plates, combining the prosciutto slices into the salad as you do so.WHOLE WOOD-ROASTED BEETROOTSBuy small beetroots roughly the size of golf balls with their leaves on and root tail intact.Serves 618 small summer beetroots1 bunch fresh thyme4 garlic cloves, peeled and finely chopped6 tablespoons extra virgin olive oil3 tablespoons vinegar (balsamic or herb wine vinegar)juice of 1 lemon2 tablespoons Maldon salt1 tablespoon freshly ground black pepperPreheat oven to 220C/425F/Gas 7.Remove the beetroot leaves 3cm (114in) from the bulb, and put to one side (use them in the recipe for beetroot, ricotta and beet leaf salad) Keep the root tail of the beetroots intact Wash the beetroots thoroughly, dry, then put in a bowl Pull the leaves from most of the thyme stalks Keep afew stalks whole.

Mix the garlic and thyme leaves and stalks with the olive oil, vinegar and lemon juice, add the seasonings, then pour over the beetroots Turn over in the marinade, and place in a baking dish Bake for 20 minutes. Turn the beetroots over then bake for a further 20 minutes or until cooked. Serve warm with other wood-roasted vegetables or cold with ricotta as in the following recipe.BEETROOT, RICOTTA AND BEET LEAF SALADWhen you use young beetroot, you can eat the leaves.Serves 61 recipe wood-roasted whole beetroots (see recipe above)the leaves of the beetrootsMaldon salt and freshly ground black pepper100ml/312fl oz extra virgin olive oil212 tablespoons herb vinegar (Volpaia “Erbe”)3 fresh red chillies, seeded and finely chopped1 bunch rocket leaves, washed and dried500g/18oz fresh ricotta in the piece, cut into 6 thin slices1 small bunch fresh marjoram, leaves picked from the stalksSort out the tender leaves from the beetroots and remove the stalks. Wash carefully and blanch for two minutes in boiling salted water. Spread out to drain and cool.To make the chilli sauce, mix together three tablespoons of the olive oil and the chilli Mix together the remaining oil and the vinegar and season Cut each beetroot into quarters. Toss with a few tablespoons of this chilli-free dressing.Divide the rocket leaves between the plates. Then toss the blanched beetroot leaves in the remaining chilli-free dressing, and mix with the rocket.