Jo, aged almost 3, went to see the play version of The Snowman as his seasonal theatre treat. If you donâ€™t know the story of the boy and his snowman who comes alive one night to transport him on a wonderful adventure, what follows is a major spoiler alert.
As the lights went down, the music played and the snow fell in a magical glittering flutter, Jo piped up in a loud clear voice, â€œHe melts, you know.â€
At the end he stood up to comment again, â€œI told you so.â€
Truth. Right there. Truth.
Linguine with roasted lemons, olives and capers.
A sprightly pasta dish that can be on the table from thought to fork in 20 mins flat (serves 4)1 packet of linguine salt and pepper 3 lemons 2/3 cup green pitted olives 1 tbsp rinsed capers 1 tsp chili flakes olive oil Parmesan Â
- Slice the lemons into wedges. Drizzle with olive oil, season well, then roast in a hot oven until they start to caramelize (about 15 mins)
- Meanwhile, get a big pot of water on to boil. When it does, salt liberally, add the linguine, stir, then cook for one minute less than the packet recommends.
- Drain the pasta, and put it back in the pan. Squeeze in the roasted lemon juice (use a towel to protect your hands), mix in the olives, capers and chili. Season well, and dress with olive oil.
- Serve with a good grating of parmesan cheese.