1Sprinkle lemon zest on top and refrigerate until set, about 1 hour.
2Blitz the blanched hazelnuts, garlic, lemon zest in a small food processor.
3Take them off the heat and add the chilli and lemon zest.
4Once they have softened add the lemon zest and the grated parmesan.
5Add a few teaspoons of grated lemon zest and freshly grated Parmesan.
6Add crunch by topping it with breadcrumbs, crushed garlic and lemon zest.
7Finish with the lemon zest, fried herbs and pumpkin seeds, and serve.
8Add milk, cream and lemon zest and juice, and whisk until smooth.
9Remove from the heat and season with salt, pepper, and lemon zest.
10Put the figs in a saucepan with the sugar, water, and lemon zest.
11Add some dill, lemon zest, chopped gherkins or fresh chilli should you wish.
12Meanwhile, add the lemon zest to the ricotta and stir in the oil.
13Trickle over the olive oil and scatter in the lemon zest.
14In the first bowl stir in lemon zest, oil and parsley, and season.
15Remove from the oven and toss with the lemon zest while still warm.
16Add blanched broadbeans, extra herbs, and lemon zest and serve with grilled baguette.