I live in Bristol, England and one of my most local restaurants called La Bomba serves very good tapas and cocktails including a Pisto similar to this which has quickly become a firm favourite for my vegetarian husband . The recipe is from Nieves Barragan Mohacho.
A very good way to serve courgettes from ” Ottolenghi Flavour ” by Yotam Ottolenghi and Ixta Belfrage. They can be served as a side dish or as part of a mezze. They are very good hot but even better after 15 minutes or so or at room temperature as the flavours have a chance to meld.
Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. The recipe is from ” Sirocco” by Sabrina Ghayour.
A delicious way to use courgettes which I found in ” From the Oven to the Table” by Diana Henry. Serve with green salad and perhaps some roast tomatoes.
Another good recipe for courgettes from Diana Henry which she says is ” more or less ” Richard Olney’s recipe from Simple French Food. It can also be served as a side dish.
An excellent chutney which used to be sold in the De Beauvoir Deli in Southgate Road, Islington. I found the recipe in ” Notes from a Small Kitchen Island” by Debora Robertson. It will improve over time and is best stored for a couple of months in a cool dry place before opening.Unopened jars will keep for a year Once opened, store in the fridge and eat within two weeks.
A summer favourite from Claire Thomson’s ” Home Cookery Year”. It is best served warm rather than piping hot. Serve with a green salad. You can use the same method and switch around the summer vegetables- baked cherry tomatoes, fried squash or blanched broad or green beans will all work well.
