No 1. Scallops with Sage and Capers

1 tbsp salted capers

olive oil

24 medium scallops trimmed

1 bunch of fresh sage leaves

juice of 1 lemon

(serves 6)

Put the capers in a sieve and rinse under cold water. Leave to soak in cold water for 40 minutes, then rinse again.

Coat a skillet with a little olive oil, to prevent the scallops from sticking, and place over a high heat. When smoking, add the scallops, season with a little sea salt and black pepper, and cook for 2 minutes on one side.

Turn the scallops over and immediately add the capers and sage leaves to the pan, plus a little extra olive oil so that the sage leaves fry. Cook for a further 2 minutes shaking the pan constantly. Squeeze in the juice of the lemon and serve. 

No. 2 Spaghetti with Lemon

1/2 pound (250g) spaghetti

juice of 3-4 lemons, preferably Amalfi lemons

2/3 cup (150ml) olive oil

5 ounces (140g) Parmesan, freshly grated

2 handfuls of fresh basil, leaves picked and finely chopped

finely grated lemon zest (optional)

(serves 6)

Lemons, olive oil, basil... the only other ingredient needed is sun.

Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the pot.

Meanwhile, whisk the lemon juice with the olive oil, then stir in the Parmesan- it will melt into the mixture, making it thick and creamy. Season with sea salt and black pepper and add more lemon juice to taste.

Add the sauce to the spaghetti and shake the pot so that each strand of pasta is coated with the cheese. Finally, stir in the chopped basil and, some grated lemon zest.