Lemon with everything, from cake and risotto to sorbet
Those close to me often mock my uninhibited love for the lemon. ‘When in doubt,’ they say with a big glug of irony, ‘add lemon. Zest and juice, a bit of chopped-up flesh and, perhaps, some preserved lemon to round it all off.’ I don’t take this to heart, though: I acknowledge and embrace my habit. Lemon is a fruit of great wonder. If it didn’t exist, someone would invent it and make a killing. What makes it so fantastic is the enchanting aromatic oil in the skin and the fruity-zingy-crisp acidity of the flesh. You just can’t beat the magic of those two coming together, and you shouldn’t really try. So next time life gives you lemons, forget lemonade and make a cake, risotto, sorbet – or just about any other dish with my name above it.
From barley risotto to sorbet: Yotam Ottolenghi’s lemon recipes