37 Lemon Pasta Prep and cook time: Up to 30 mins Serves: 6 Ingredients 500g dried linguine Juice 3 lemons 90ml olive oil 125g grated Parmesan 2 x 20g packs fresh basil, leaves picked and finely chopped 50g bag wild rocket Method Cook the linguine as per pack instructions, then drain thoroughly and return to the saucepan. In the meantime combine the lemon juice and the olive oil, then stir in the parmesan until you achieve a thick and creamy sauce. Add the sauce to the linguine and shake the saucepan to coat each strand of pasta with the sauce. Finally stir in the basil and rocket. Nutrition Info (per serving): 509 calories, 21 g fat. 38 Lemon, Lime and Peppermint Sorbet Prep and cook time: Up to 30 mins Serves: 4 Ingredients 200g sugar 275ml water Zest and juice of 5 limes Zest and juice of 5 lemons 1 bunch of peppermint Method Place the sugar and water in a pan bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool for a while. Zest and squeeze your limes and lemons and chop your peppermint. Mix everything together in a plastic or earthenware container and place in the freezer. Generally a sorbet takes 2 hours to set. Try to stir it around every 30 minutes if you remember. Nutrition Info (per serving): 239 calories 39 Mini Patty Pans with Mint Leaves Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 2 packs of mini patty pan 4 lugs olive oil 15g knob butter 1 large lemon (optional) ½ x 20g bunch mint, leaves chopped Sea salt and freshly ground black pepper Method Preheat the oven to 220°C, 425°F, Gas Mark 7. Add the olive oil and butter to the roasting pan and heat on the hob. Throw in the patty pans, the mint and season to taste. Roast in the preheated oven for 20-25 minutes, or until golden, and if you like, give a little squeeze of lemon juice to taste. Check the seasoning and serve. Nutrition Info (per serving): 101 calories, 10 g fat, 40 Mini Romanesco Cauliflower braised with Tomato and Anchovy Sauce Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 4 tablespoons extra virgin olive oil 1 onion, finely chopped 1 clove garlic, finely sliced 400g can of chopped tomatoes 4 anchovy fillets Sea salt and crushed black pepper 4 mini romanesco cauliflowers 1 handful Parmigiano-Reggiano cheese Method Preheat the oven to 200°C, 400°F, Gas Mark 6. Heat the oil in a frying pan and fry the onion and garlic for 2 minutes until softened. Add the tomato and anchovy fillets. Simmer for about 10 minutes. While the sauce is cooking boil the cauliflowers for 2-3 minutes in salted boiling water. Season the sauce and pour into a baking dish and put the cauliflowers on top of the sauce. Drizzle with the olive oil. Cover with foil and bake in the oven for 15 minutes. Remove the foil and cook for a further 10 minutes. Sprinkle with the grated cheese over and cook until evenly browned. Nutrition Info (per serving): 206 calories, 15 g fat.