Tom Kerridge make a delicious lemon posset with fennel biscotti on Tom Kerridge’s Proper Pub Food.

Tom says: “Three simple ingredients is all it takes to make a zingy, refreshing lemon posset”

The ingredients are: 425ml double cream, 125g sugar and 2 lemons, juice only.

For the biscotti: 95g butter, 60g sugar, 2 free-range eggs, 225g plain flour, plus extra for dusting, 1 tsp baking powder, pinch salt, 50g chopped toasted almonds, ½ tbsp fennel seeds and icing sugar, for dusting.