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.
Another very good vegetable bake from Rachel Roddy.
A simple and nutritious soup from ” Two Kitchens” by Rachel Roddy.
This Italian recipe for courgettes ( Zucchini alla Scapece) can be served as an antipasti or would go well alongside fish. Its best to make them 24 hours in advance to allow them plenty of time to marinate, but at a push a couple of hours will suffice. This version is from Rachel Roddy.
A Greek recipe which i found in Georgina Hayden’s ” Taverna”.
I already have a few recipes for courgette frittata on my site but could not resist trying this one from Thomasina Miers. The courgettes are roasted in the oven first, and the smoked cheese works really well, giving an almost meaty flavour. You can buy Scamorza ( smoked Mozzarella) in most Italian delicatessens and some larger supermarkets, but if you cant find this then use ordinary mozzarella.
A new recipe from Diana Henry for that glut of courgettes.
A delicious Greek vegetarian pie from Diana Henry. Sometimes I increase the amount of Feta just a little.
A recipe from Raasay Walled Garden which i found in ” A Taste of the Scottish Islands” by Sue Lawrence.
A recipe from ” Tender” by Nigel Slater. You can also used larger courgettes (as i did here) as an alternative to marrow.
A delicious side from Claire Thomson’s excellent ” Home Cookery Year”. Use the ripest tomatoes or you can use two 400g cans of drained plum tomatoes as an alternative. Serve warm or at room temperature.
A recipe from Rachel Roddy.
A recipe from Anna Jones to serve with flatbreads or crudites for dipping.
A seasonal side from Yotam Ottolenghi.
This recipe is from ” The River Cafe Classic Italian Cookbook” by Rose Gray and Ruth Rogers.