We have just finished the spring cleaning and it always amazes me when I pull everything out and got through the kitchen inventory as to how much we can actually fit in the kitchens.

There is everything from food processors, hand mixers, coffee machines, garlic press, juicers, cookie cutters and much much more!

Hopefully, there would be everything you needed for cooking up a real treat while on your holiday.

A really quick and simple desert, which goes beautifully with the shortbread in the welcome basket is Lemon Posset, one of my favourites. A delicious treat with hardly any cooking or cleaning up required. Plus everything you need, weighting scales, measuring jugs are all in the kitchen for you to use - enjoy!

Ingredients

• 600 ml double cream
• 140 g caster sugar
• 2 large lemons, juice and grated zest
• To serve
• 1 large lemon, pared zest only

Method

• STEP 1

1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.

• STEP 2

2. Pour into 6 ramekins (which are in the kitchens for you to use) and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread.