1.   Add the remaining lemon juice to the chicken broth in a saucepan and bring to the boil.

2.   Add the remaining lemon juice, yogurt and chives.

3.   Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns.

4.   Cut the remaining lemon in half.

5.   Cut the remaining lemon into wedges.

6.   Crush the potatoes, then add them to the garlic mixture and process, adding the remaining lemon juice, then the yogurt.

7.   Cut remaining lemon into wedges.

8.   Drizzle with hazelnut oil and remaining lemon juice.

9.   Meanwhile, slice remaining lemon as you did the first.

10.   Meanwhile, slice the remaining lemon as thinly as possible.