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For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender.

Cut into golden puff pastry to reveal layers of jammy, caramelised red onion, potato, celeriac and garlic. You will need two 9cm/3½in ramekins for this recipe.