FOOD EXTRA Easy peasy citrus squeezy

Preheat the oven to 160°C (325°F) Gas 3. Crush the cookies to a fine crumb and mix with the melted butter. Turn into the tart pan and press evenly up the sides and base. Chill in the refrigerator for 30 minutes.

Once chilled, transfer the pie to the preheated oven and bake for 12 minutes. Cool on a wire rack.

Place the egg yolks in a large bowl and mix well. Add the condensed milk and continue mixing. Add the salt, lime zest and juice and mix thoroughly. Pour into the cooled base and bake for 20 minutes.

Cover and chill for at least four hours. To serve, whip the cream and pile on top of the lime filling, then sprinkle with lime zest. Ursula Ferrigno shares her citrus recipes in new book Lemons and Limes (photography by Clare Winfield) published by Ryland Peters & Small, priced £14.99. 1⁄2 teaspoon each ground cumin, ground coriander, ground fennel and chilli powder Rind of 1 and juice of 2 lemons 1 teaspoon sea salt, plus extra to season 70 ml olive oil 8 chicken thighs, skin slashed in several places 2 carrots, halved lengthways and thinly sliced 2 baby fennel bulbs, thickly sliced, fronds reserved 1 onion, thinly sliced 2 garlic cloves, thinly sliced a pinch of saffron threads 200g canned cherry tomatoes 500ml chicken stock 120ml dry white wine 400g canned chickpeas, drained and rinsed Half bunch each coarsely chopped flat-leaf parsley and mint, plus extra to serve 2 preserved lemon quarters, rinsed, flesh discarded, rind finely chopped Freshly ground black pepper

Preheat the oven to 220°C (425°F) Gas 7. Combine the spices, lemon rind and sea salt in a bowl. Rub the mix liberally over the chicken.

Heat half the olive oil in a large flameproof casserole dish over a medium-high heat. Add the chicken skin-side down and turn occasionally until browned. Transfer to the preheated oven and roast for about15 minutes, until cooked.

Heat the remaining oil in a large frying pan. Add the carrot, fennel, onion, garlic and saffron and stir until the onion begins to soften.

Add the tomatoes, stock and wine, bring to a simmer and cook for about 12–15 minutes or until the carrot is tender and the liquid reduces by half. Add the drained chickpeas, herbs, lemon juice and preserved lemon rind, season to taste and serve hot with the spiced roast chicken, scattered with the fennel fronds and extra herbs.