11.   Portion the ravioli over the oil, then drizzle with the remaining lemon oil.

12.   Place the cooked rice in a large bowl, add the apple mixture and pour in the remaining lemon mixture.

13.   Place the remaining lemon slices and tarragon on top of the fish.

14.   Quarter remaining lemon, and serve it to squeeze over lamb.

15.   Place the fish on top, drizzle with the melted butter and lemon juice, and top with the remaining lemon slices.

16.   Remove lemon thyme sprigs, stir in remaining lemon thyme leaves, and taste for seasoning.

17.   Quarter remaining lemon, and serve with greens.

18.   Scatter onion pieces and remaining lemon slices, olives and mushrooms around the chicken as well.

19.   Reserve the remaining lemon for another use.

20.   Squeeze remaining lemon into water along with a tablespoon or two of olive oil.