Stuffed Lemons in the Oven

Preheat your oven to 400 F / 215 C Remove the ends of the lemons & discard them (dont cut in to deep - you want to keep a closed bottom).

Then cut the lemons in half crossways, giving you little lemon bowls.

Using a small knife, remove the lemon flesh, leaving you with 4 hollow lemon rind bowls.

(Again you dont want to break-into the rind) Cut a piece of mozzarella to fit inside, then lay a basil leaf, half an anchovy fillet and half a cherry tomato on top with a pinch of salt & pepper and a little drizzle of good olive oil.

Put another slice of mozzarella on top - the lemon should now be filled up.

Do the same to the rest of the lemon bowls.

Place on a baking sheet & cook in a preheated oven for 10 - 15 minutes, until golden & bubbling.

Remove from the oven and serve immediately.

To eat: scoop the mozzarella out and eat with the bread to soak up any juices!.