“A recipe for creamy nasturtium risotto from Manresa inspired me to make a marigold risotto for our road trip tasting menu at Rge Rd last summer. I also enjoy this fennel jam recipe from the cookbook. It makes a simple savoury jam that I love to spread on toast with a nice soft cheese for a snack. To keep it seasonal I have used onions or beets. You could use chopped lemon verbena and apple vinegar instead of lemon vinegar to make it very local.” –Davina Moraiko, Rg Rd
| 2 | lemons |
| 300 g | simple syrup |
| 3 T | lemon vinegar |
| 2 t | kosher salt |
| 2 med | onions, shaved (or two fennel bulbs) |
Zest and juice the lemons. Combine the lemon juice, simple syrup, vinegar and salt and warm over low heat. Add the onion and cook down over low heat until it develops the consistency of jam. Add the zest and stir. Let cool and reserve. Makes about a cup.