Lemons

Life, as always at this time of year, has been a great provider of lemons. 

I zest, squeeze, and freeze for the time when there is a lemon void, not glut. I make curd, lotsa, lotsa curd! I pickle, Indian style, and I jam, Southern Italian style. Marmellata di Limone, is a luscious, deep yellow spread. Sweet, slightly bitter and happily, does not involve hours of peeling and then slicing as in traditional  English marmalade. On the World Wide Web there are a plethora of recipes and methods. Just choose what suits you.

When I make mine, I leave some slightly textured and I purée some. Marmelleta di Limone has many uses, just like its English cousin.

I like to make a last minute summer dessert.

• Soften some mascarpone with a spoon, fold through some of the lovely, almost amber preserve to taste.

• Chill for 10 minutes or so (not too long! Don’t deaden the flavour or create a solid mass with the cold), then just toss over some raspberries. Ecco!

A soft buttercup yellow pillow of slightly sweet cheese topped with red, red raspberries. If you like, toast a few flaked almonds for some crunch. 

Delizioso!