Lemon Confit

A short, low simmer in olive oil turns a few slices of lemon into a luscious, jewel-like condiment. The confit treatment softens the bite of the citrus and brings out some of its sweeter, more floral attributes. Serve this with tinned mackerel and a stack of saltines, or toss it (olive oil and all) into some spaghetti with a tin of anchovy fillets.