‘Unlike anything you’ve ever eaten’: how to make lemon Shaker pie

Cooking in January is a very different beast to cooking in December. I don’t just mean the flavours (the dried fruit and spice, and dark, boozy, rich flavours of the festive period are relegated to the backs of pantries and drinks cabinet) or even the sentiment, whereby many will look to lighter,
simpler dishes to counteract the previous month’s excess.