Having recently started working as a Manager in an Italian delicatessen, I am really surprised by how often I get asked for this product! It’s Moroccan in origin, but it can be used in hundreds of different ways. Let your imagination run riot. Use these lemons in salads, in mayonnaise, with fish, in stews and tagines – or if you’re really brave, just as a nibble with a drink!

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Federica shares her recipe.

Apologies to any hard-line traditionalists, but Yak butter is unfortunately impossible to find in Europe and most other places, I presume, so I’m afraid this is a poor substitute. I am unfortunately unable to vouch for how authentic the flavour is, but I’m informed by a good friend who has visited Nepal that it’s actually not too bad!

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