delicious

Zest APPEAL

LIMONCELLO

MAKES 4 CUPS (1L)

Begin this recipe 3 days ahead.

“THERE HASN’T BEEN A TIME WHEN I HAVEN’T USED A LEMON OR TWO IN MY DISHES. THIS STORY TAKES ME STRAIGHT TO THE AMALFI COAST... I CAN’T WAIT TO VISIT AGAIN.”

Thickly pared rind of 8 organic lemons
700ml vodka
1 cup (220g) caster sugar

Place lemon rind in a large sterilised glass jar and top with vodka. Cover with a lid and steep for 3 days at room temperature. Strain through a fine sieve into a large non-reactive bowl and discard rind.

Place sugar and 150ml water in a saucepan over low heat, stirring to dissolve the sugar. Cool completely, then pour over the infused vodka mixture and stir to combine.

Decant into a sterilised bottle and seal with a lid. Store in a cool, dark place.

Serve chilled.

CHICKEN WITH LEMON AND ROSEMARY

SERVES 4-6

1 x 1.6kg chicken, butterflied (ask your butcher to do this) cup (35g) plain flour cup (125ml) extra virgin olive oil1 garlic bulb, separated into unpeeled cloves4 rosemary sprigs2 lemons, rind cut1 tsp white wine vinegar

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