By Liam Finnegan, head chef at Castle Bow Restaurant and BRAZZ, Taunton

Lemon posset with spring berries and shortbread

With the sunshine here everyone seems to have a smile and spring in their step.

The good weather brings with it the first of our British summer berries. Strawberries in early May, raspberries and blueberries in mid-May.

I love this recipe as it is so simple and is the perfect way to finish an evening meal in the sunshine.

Lemon posset (makes five possets)

Ingredients:

500g double cream

250g sugar

3 lemons

Method:

  • Put the cream and the sugar in a large saucepan, zest the lemons, then cut in half and squeeze into the cream mixture.
  • Bring to the boil then simmer for about five minutes.
  • Pass through a fine sieve and pour into serving glasses.

Berries

100g strawberries

100g raspberries

100g blueberries

Method:

  • Prepare fruit by washing and cutting in half if desired.
  • Place in pan, add in a spoonful of icing sugar and bring to a slow simmer, then pull off and allow to cool.

Shortbread

120 g butter

50 g sugar

180g flour

Method:

  • Soften the butter and add in sugar, beat together until smooth.
  • Sieve in the flour and form to a dough, turn into cling film and allow to rest in fridge for ten minutes.
  • Gently dust your work surface with flour, roll out to 10mm and cut to desired shapes.
  • Have your oven pre-heated to 180 degrees and bake for about 14 minutes.
  • When cooked, remove from the oven and sprinkle with caster sugar.

Chef’s tip

To add more of a punch to this dish, candy some lemon zest. Peel another lemon – just the zest, not the pith, then slice finely into long strips. Level with water in a saucepan and bring it to the boil three times in water, refreshing after the boil each time. On the fourth boil, use stock syrup and leave to dry on tray once strained off. When drying, add some sugar.

It is bitter yet sweet and a great little texture.

Any leftover garnish is great.

Berries can be used over breakfast porridge or granola.

Shortbread can be kept in an air-tight container for four to five days.

Alternatively, break up the shortbread and use for a crumble topping over the berries.