THE GREAT NEW ZEALAND challenge every year is what to do with the never-ending supply of lemons – how to reinvent the classic lemon recipes and the wild-side quest to give them a glow up to adorn the family table. I’m always green with envy upon returning to New Zealand and seeing trees overflowing with fruit. With the west of Ireland climate we have no chance of growing a lemon, let alone having a few trees in the backyard. Here are a few of the lip-smacking recipes I get stuck into every year that will blow ya socks off.

1
Indian-style lemon chutney Move over spicy lime pickle, this is our new thing… Finely chop 500g lemons (seeds and pith removed) then blend to a smooth paste. In a hot pan toast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds and 1⁄2 teaspoon black pepper. Cool, then grind. Add 2 teaspoons Kashmiri chilli powder and 1⁄2 teaspoon red chilli powder. Cook the lemons with 350g jaggery or light brown sugar until all the jaggery melts. Add the spices and cook until you have a thick chutney. Pop this mix in little jars and give it a rest for 15 days to remove all bitterness, then use it to adorn your curry or mix in a thick yoghurt for a great dip to marinate chicken.

2

Greek lemony potatoes I’ve been to Greece many times and this simple little spud recipe blows me away every time. It’s fantastic with grilled meats such as pork chops, lamb chops or anything chop related. Slice 5 large potatoes into 4 pieces each and pop them in a deep roasting dish with 250ml chicken stock, 2 tablespoons olive oil and the juice of two lemons. Add salt and pepper to taste, sprinkle with dried oregano and bake for 30 minutes at 180°C, give them a quick stir and then bake for another 15 minutes until sticky and saucy.

3
Pasta al limone I fell in love with this recipe when I visited the River Café in London. It’s so simple yet I give it my twist here by adding cream. Cook 500g spaghetti and save a ladleful of the pasta water when you drain it. While your pasta is cooking, zest 2 unwaxed lemons and cook two small cloves garlic in olive oil in a pan for about 7 minutes. Add 250ml cream, salt and white pepper to taste and reduce, adding a ladle of pasta water to the cream. Once the pasta is cooked, pop it into your creamy sauce, add the lemon zest and 250g finely grated parmesan. Garnish with fresh basil and serve.

4
Lemon & coconut fried rice with roasted cashews We’re all busy bees and so dinner in my house, and probably your house, needs to be quick. I love shredding a simple shop-bought rotisserie chicken and pouring all the lovely juices over this rice to give it extra flavour before serving it with a cucumber, mint and spring onion salad. Roast 1⁄2 cup dried coconut and 1⁄2 cup roasted cashews, chopping the cashews when they are cool enough (shop-bought dry roasted nuts are also fine). Heat 1 tablespoon butter in a pan and fry 1 cup white basmati rice until slightly toasted. Add 1 cup light coconut milk, the juice of two lemons, 3⁄4 cup water and a pinch of salt. Bring it to a boil and then reduce to a low heat until the rice is super tender and fluffy. Add the toasted coconut and cashews and serve. Great for any kind of rice bowl or office lunch.

 Wairoa-born Jess Murphy is chef- owner of Michelin-awarded restaurant Kai in Galway, Ireland. She was named Global Ambassador for 2024 at  the Women in Food and Drink Aotearoa New Zealand Awards.