WHEN LIFE GIVES YOU LEMONS

You get cooking! Here, we celebrate the versatility of this sunny fruit

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BRUSCHETTA WITH STRACCIATELLA

Serves 2

INGREDIENTS

• 4 slices of your best bread
• best-quality extra-virgin olive oil
• pinch of sea salt
• a few handfuls of cherry tomatoes
• 4 generous tbsp stracciatella (or burrata)
• 4 fat anchovy fillets
• 4 little curls of lemon zest

1. Preheat the oven to 350° F. Place the bread on a baking tray, drizzle with the olive oil and sprinkle with the salt. Toast in the preheated oven for 10 to 15 minutes. Alternatively, griddle the bread until toasted.

2. You can either use the tomatoes as they are or confit them. To confit them, spread them out on a baking tray with a drizzle of olive oil and a sprinkle of salt, place in the preheated oven and roast for 10 to 15 minutes – as long as your bread cooks – or until they burnish and burst.

3. Top each slice of bread with a few whole fresh tomatoes or squished confit tomatoes, a generous dollop of stracciatella and a fat anchovy. Finish with a little curl of lemon zest and drizzle with lots of extra oil.

CREAMY LEMON LINGUINE

Serves 2

INGREDIENTS

• 200 g linguine

• 2 egg yolks

• ½ cup mascarpone

• 2 tbsp grated pecorino

• zest of 1 lemon

• juice of ½ lemon

• pinch of sea salt

• 2 tbsp butter

• a few basil leaves, torn