LEMON SEASON RECIPES

Steps:

• 1. Preheat the oven to 200ºC/gas 4.
  2. Peel and halve the potatoes, cut the lemons into wedges and bash the coriander seeds in a pestle and mortar.
  3. Parboil the potatoes in boiling salted water for 10 to 12 minutes, until soft around outsides. Drain well and let steam-dry for 1 minute.
  4. Heat a few tablespoons of oil in a tray in the oven for a couple of minutes, then throw in the potatoes, lemon wedges, bashed coriander seeds and oregano.
  5. Season well with salt and pepper and toss until the potatoes are well coated in the oil.
  6. Pop in the oven and cook for 45 to 60 minutes, turning every so often, until beautifully golden on all sides.

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. In a skillet over medium heat, heat olive oil. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest, then thinly slice. To skillet, melt butter over medium heat. Add red onion and asparagus and season with salt and pepper. Cook until tender, 5 minutes, then add heavy cream, chicken broth, lemon juice, and garlic and simmer 5 minutes. Stir in cheeses and let cook until melty, then add lemon slices and cooked linguine. Top with sliced chicken and garnish with more Parmesan and parsley.