Fregola is one of our new favourite things! It’s a toasted semolina pasta from Sardinia and utterly gorgeous to look at, as the individual grains are variegated shades of cream through to dark chestnut brown, depending on the level of toasting. It has a nutty flavour, which goes really well with sharp citrus fruit. We especially love the bitter-sour tang of ruby grapefruit, but clementines, tangelos or blood oranges (when in season) are also lovely. If you’re making your own citrus oil, you’ll need to start a day ahead of time.