Add Lemon Pepper to layer in extra depth for a stunning lemon butter sauce for white fish with boiled potatoes and green beans.

Lemon Pepper makes Greek Lemon Potatoes just sooo delicious.

These oven-roasted poatoes are not the classic 'crisp on the outside' roast potatoes, they are soft and golden and deliciously tangy - a perfect compliment for roast lamb, chicken and grilled fish.

They're very easy to make (and almost 100% un-mess-up-able!).

Pre-heat the oven to 190℃. Find an oven-proof dish with medium high sides (not a flat baking-tray), big enough for ±1,5kg of potatoes.

Peel and cut 1,5kg of waxy potatoes into boat-shaped wedges and put them into the roasting dish. Try and get the wedges more or less the same size - they'll cook more evenly.

Splash the juice of 1 large lemon (or 2 small ones), and 120ml olive oil over the potatoes. Sprinkle with salt and a generous grinding of Lemon Pepper.

Scatter ±10ml of dried oregano over the top. Toss a few sprigs of fresh thyme into the dish and turn the potatoes a couple of times to coat.

Pour 2 cups of boiling water down the sides of the dish and pop into the hot oven.

After 15 minutes, turn the temperature down to 180℃ and bake for a further hour. Once or twice during the cooking time, baste the potatoes with the liquid in the pan, or jiggle them around a little to pick up some of the liquid. ±20 minutes before the end of cooking time there should be almost no liquid left in the dish.

Just before serving, turn the potatoes out onto a warmed serving dish and finish with a light grinding of Lemon Pepper and possibly a little salt (taste for salt first!).

Lemon Pepper is very good with root vegetables - add a grinding just before serving - the little pops of citrus can be just what a carrot or parsnip needs.

Lemon Pepper is an excellent condiment to choose for a light chicken salad. White meat and gentle greens respond really well to the light and lively lemony pepperness.

Making a fresh, mostly green and herb salad? Pre-dress it with a light grinding of Lemon Pepper - it seems to bring out the best in all the salad ingredients. Then, for good measure - add a generous grinding to the vinaigrette dressing - creates a fascinating flavour echo people will love (without knowing what it is they love!).

There is a dressing we make for rare, flame-grilled steak that might have started as a Fiorentina - but over the years it has expanded and now, who knows what it should be called.

Start with a generous puddle (±100ml) of really good quality olive oil and heat it gently to about 80°C. Add a clove or two of crushed, fresh garlic and let it simmer for a minute or two. Add about 1 tsp crushed pickled green peppercorns, 2 tsp of tiny capers, a generous grinding of Lemon Pepper and a few sprigs of tender fresh rosemary. Allow the oil to heat to about 60°, cover the pan and remove from the heat. Let it sit and steep in a warm place until it is needed. Remove the sprigs of rosemary before serving.

Possibly the question we get asked most often, is about green vegetables. Lemon Pepper, mixed into a bit of Smoked Olive oil and a little pat of melted butter is the 'saviour' dressing for most green vegies - including the humble green bean!

Lemon Pepper is versatile. It works best when it is added at the end of the cooking process and a few minutes before serving - it needs a little time to find its feet. Some super-fans keep it right on the table - it is their every day, go-to condiment of choice.