Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.

In a saute pan heat olive oil and begin sauteing the sliced bell peppers. Add in your marinara sauce. I make my own but you can buy a store bought sauce and jazz up your own with some herbs and ...