KitchenDaily is a brand new site for cooking newbies - Discover great recipes for cooking, browse menu ideas for dinner tonight, learn how to cook, get cooking tips or find food inspiration from.

Lemon curd might be traditional, but why stick to citrus fruit when you could give your scones an exotic twist in Gizzi Erskine's mouth-watering variety.

The celebrity chef says, 'As you would need about a million passion fruit to make this in bulk, it's only really possible to make small quantities, but this fact makes the curd all the more special.'

Makes 1–2 jam jars
Preparation time 15 minutes
Cooking time 10 minutes

Ingredients
2 large free-range eggs
125ml passion fruit juice (about 12 passion fruits, pulped and sieved)
80g caster sugar
60g softened unsalted butter

Method
Place the eggs, passion fruit juice and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for eight minutes or until thickened.

Remove from the heat and whisk in the butter. Pop into sterilised jam jars and, when cool, refrigerate. Keep for up to six weeks – not that you'll be able to ...

Top tip: Serve it with warm scones or, even better, with meringues and cream a la Eton mess!

Taken from Gizzi's Kitchen Magic by Gizzi Erskine published by Virgin Books, priced £20