Jacob Kenedy, the chef and owner of acclaimed London restaurant Bocca di Lupo, shares his mother Haidee’s family recipe for piccatina al limone. Jacob says: “The trick is to slice the chicken thinly and brown it well without overcooking. The finished sauce should be a careful balance of lemon, water, butter and salt. Keep tasting and experimenting – it seems impossible to make too much of this dish. The only things to serve it with are smooth, creamy mashed potato, and broccoli or spinach (boiled until completely tender and sodden with oil).” For another typically Italian dish, make Jacob Kenedy’s tagliatelle with venison ragù.