I have worked with Neil in both Lloyds TSB and Nationwide and have always found him to extremely knowledgeable in the field of learning and development. He has a wealth of industry knowledge and a wide network of professional contacts. He is passionate about learning and in my view 100% reliable around project delivery. 
Craig Pocock - Head of People Performance and Development - Nationwide Building Society
Lemon Curd Recipe
Ingredients
Grated rind and juice of 4 lemons
4 eggs, beaten
100grams (4oz) butter
450g (1lb) sugar
Method
Put all the ingredients into the top of a double saucepan, or
In a basin standing in a pan of simmering water.
Stir until the sugar has dissolved and continue heating, stirring from time to time, until the curd thickens.
Strain into small jars in the usual way
Will make about 700g (1 1/2lbs)
Note:
Home-made lemon curd should be made in small quantities only, as above, since it only keeps for about 1 month.
Store in a cool place.
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