For the love of lemons

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

■ Serves 2 ■ Prep 10 mins ■ Cook 35 mins 77g cubed pancettaknob of unsalted butter2 leeks, washed, halvedlengthways and thinly sliced200g spaghetti3 egg yolks75g parmesan2 tsp ground blackpeppercorns

The cook Amber Guinness was brought up in Tuscany and here she shares recipes that celebrate the region

If you are craving something nourishing, check out these recipes from Pip Payne aka The Slimming Foodie

PREP: 15 MINS COOK: 15 MINS CALS: 414 FAT: 21G SAT FAT: 8G CARBS: 44G SERVES 4 This comforting winter warmer is boosted with fibre-rich butter beans to keep you feeling full for longer. YOU WILL NEED

■ Serves 6 ■ Prep 20 mins ■ Cook 2 hrs 10 mins 1 tbsp olive oil750g lamb neck, cut into chunks4 carrots, cut into chunks1 red onion, cut into wedges400ml chicken stock, plus extrafor the couscous400g