Lemon Posset

1. Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest. Take off the heat it should be thickened. Chill for 4 hours. Or overnight.
2. To make the candied lemon peel the outer with a potato peeler then cut into fine long juliennes strips pop in a pan of boiling water with ½ the sugar cook for 5 minutes drain then roll in caster sugar.
3. To serve top the possets with candied rind.

John Dory

1. Heat a BBQ until hot and the coals are white.
2. Place the fish onto a buttered tray season dot with lemon 1/2s roast in the oven for 4 to 5 minutes.
3. To make the sauce heat the butter to nut brown add the sea vegetable’s  lemon segments juice and zest. Season.
4. To serve pop the fish onto a plate top with sauce.