Just a stone’s throw from our studio, we recently spent the day shooting some summer staples at Ida, our local favourite Italian. Serving up unfussy, home-style Italian food it’s a family run gem, with recipes inspired by loved-ones and childhood nostalgia.

With interiors as welcoming as the food, the walls are covered in prints and paintings collected over the years; on long summer evenings tables spill out onto the pavement outside with pasta served up on custom plates.

Read on for an exclusive recipe from Ida founder Simonetta's book, At My Table...

Zest the lemon then squeeze the juice and reserve both, separately.

In a food processor, blitz the greens and basil together with the neutral oil and the garlic until it acquires the texture of wholegrain mustard.

Add the lemon zest and a pinch of salt.

Stir in the almond butter and taste. If you think it needs it, add a tbsp of lemon juice and more salt.

Spoon into a clean, airtight container and top with the olive oil. It will keep in the fridge for a round a week.