Lemon and rosemary are a Mediterranean match made in heaven and more commonly found in my kitchen alongside garlic and a shoulder of lamb. Recently I’ve been experimenting with using more herbs in desserts and cakes, I think they add a freshness and a surprising twist to classic pudding combinations, as well as helping to cut through the sugar.

I’m writing this recipe up while sitting in a little pop up café (Filly Brook) by the station in Leytonstone. Despite it being the 29 May, the rain is coming down in sheets and there is a weather warning of high winds across London.