Two figs and a spent lemon. No particular reason for the subject matter except it's what I find myself left with at the end of a delicious day making and eating Venetian style cicchetti with my family. The figs featured in crostini with prosciutto, fig and mint. We went mad with crostini: smoked salmon with ricotta and dill; tuna and mayonnaise with shredded leeks; cannellini beans with garlic and parsley; chickpea and anchovies. All from the wonderful book Polpo by Russell Norman. The lemon featured, one way or another, in just about everything.