Vibrant little lemon cups with black pepper and roasted, crushed pistachios. Are you drooling yet? If not, you should be. Unless you’ve a nut allergy. Anyways, these are velvety yet light with a roasted nutty crunch and extra zing from the pepper and lime. The peppery heat really compliments the lemon curd and even enhances its flavour yet still stands out on its own. Basically, it’s summer in an Ikea cup;

You will need;

150ml double cream

3 heaped tbsp Lemon curd (made with free range eggs)

1 lime

half a lemon

large handful of pistachios

pepper

This recipe makes 2 cups. I’ve been quite relaxed with the quantities because you’ve really got to go by your tastes. Lemon and pepper can be really zingy or really hot to one person and less so to another so treat this as a rough guide and adjust to your tastebuds.

First, place your pistachios (I think I used approx 30) on a roasting tin and heat in a medium hot oven until they start to turn golden brown then remove, cool and crush (save some for decoration)

In a mixing bowl, whisk your double cream in to soft peaks and then fold in the lemon curd

Squeeze in the juice of half a lemon and a whole lime

Add the crushed pistachios

Season with pepper and mix until all ingredients are well combined

Spoon into your cups, decorate with your whole pistachios and refrigerate for at least an hour