East Ham

Southwark Cathedral (part two)

Calcite-alabaster stela

Londesborough brooch

The handbag diva - Vicky Sleeper

Stepney Green

Mask of the Nulthamalth (fool dancer)

Tea leaf grading

Old Royal Naval College Chapel

Millennium Bridge (part three)

Preen yourself

A walk down Portobello (part two)

Blackfriars Bridge (part five)

Sword from the armoury of Tipu Sultan (1750-99)

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Lemon curd
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A zingy, creamy preserve, perfect for hot buttered tea cakes and delicious with warm Cranberry and Lemon Scones. The curd can be kept for up to two weeks in the fridge.

Lemon curd

Put the lemon zest and juice in a large bowl with the eggs and sugar. Stir everything together with a wooden spoon. Add the butter then place the bowl over a large pan of simmering water, making sure the base doesn’t touch the water.

Stir gently, allowing the butter to melt and the mixture to thicken, for about 15 minutes. The curd is ready when the mixture coats the back of the spoon. Strain, then pot into hot sterilized jars, top with wax discs and seal with lids. Cool, then refrigerate and enjoy within two weeks.

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