If life gives you lemons, you’re supposed to make lemonade. But what if the dog days of summer are long behind us, gin and tonics have given way to peaty single malts and lemonade, however refreshing, just doesn’t really cut it anymore? My advice? Roast them, then use the result to make a bright, sweet, bitter chutney that goes extremely well with the long, slow roasts and braises that are beginning to make their way into the kitchen. Use it to dress up cubes of pan roasted, caramelized butternut squash, serve on a dollop of good goat’s cheese or top an earthy mushroom risotto with it. Once it’s in your fridge, you’ll be making it again and again. As you’ll be eating the entire lemon, skin and all, make sure to either buy organic, the best choice, or to wash the lemons with soap and water to remove the wax non-organic lemons are frequently coated with. You’ll need: A small French shallot, roughly chopped 3 lemons Good olive oil, about 1/4 cup Honey Salt A small handful of chopped mint, or to taste Preheat your oven to 400 and line a baking sheet with parchment paper. This is going to be a little messy, the parchment will protect the sheet. Slice the white end off both ends of the lemons, or until you’ve reached solid fruit, and throw away. Slice into 1/2-inch-thick rounds, then remove the seeds with the tip of a knife. Out in a town and toss with the olive oil, making sure everything is well coated. Roast the lemons for a total of 25 minutes, turning them every ten minutes or so. Keep an eye on them, they must not blacken too much or dry out. Some brown spots are ok. There will be black goo on the baking sheet, don’t be scared of that. Take the lemons, which by now should feel sloppy and transfer to a food processor. Add the shallot and a tablespoon of honey. Throw in 1/4 cup of olive oil, pulse again. Keep adding honey until you’ve reached a sweet/sour/bitter balance you’re happy with, then season with salt. Add the mint, give one last mix and fill into a glass container. Leave in the fridge for 24 hours to allow the flavours to come together. Andreas Duess is Chief Creative and a founding partner of the Toronto marketing firm Fisheye Corp. He is also a guest lecturer at Ryerson University and Humber College. When not creating marketing with meaning, Andreas pursues his other passion–cooking, and of course, eating.