The Craft Guild of Chefs want to share ideas and inspiration to keep chefs motivated during these challenging times.

Head chef Alex Standen shares his recipe for this glazed lemon tart, honey cream & raspberry sorbet.

• 200g digestive biscuits
• 75g butter
• Smash biscuits and add melted butter (like you would for a cheesecake base)
• Place a thin layer across the bottom of a mould, chill for 30 mins
• Juice of 5 lemons
• 250ml of cream
• 400g sugars
• 9 eggs
• 3 sheets of gelatin
• 50ml milk
• Place lemon juice, cream, sugar and eggs in the thermomix with the butterfly paddle in place, mix and cook on 70oc and speed 3 for 15 minutes the add the gelatin melted in the milk and mix again on speed 3 but turn the heat up to 80oc for 6 more minutes.
• Pour onto biscuit base and chill for at least 12 hours
• Sprinkle with sugar and glaze with gas gun
• 100ml cream and 50g honey
• Whip cream until stiff the fold in honey, quenelle at service
• 1 roche raspberry sorbet per plate, Micro coriander.

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