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.
Bavette is one of the most flavourful cuts of beef and is relatively cheap compared to other cuts. It can be very tender if marinated overnight, and should be served medium as it can get very tough if cooked to well done. Its lovely when prepared this way from ” Comfort & Spice” by Niamh Shields. Start to prepare the day before.
A favourite riff on slaw from ” Dominiques Kitchen” by Dominique Woolf. This can be served as a side for barbecued or griddled meats, or as a light lunch- perhaps with some prawns added.
A spicy tomato rich stir fry from ” Dominique’s Kitchen” by Dominique Woolf. She also has a new book out called ” The Asian Pantry” which I have added to my wish list. This is good accompanied with her Garlicky Green Beans.
A light and refreshing starter or side salad which goes well with grilled chicken or fish. It’s from ” Wahaca Mexican Food at Home” by Thomasina Miers.
