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.
A great pairing from ” Mowgli Street Food” by Nisha Katona. Just before Lockdown I heard that a Mowgli Restaurant would be opening In Bristol so fingers crossed one still comes our way soon.
Another lovely way to use courgettes from Nigella Lawson’s ” Nigellissima”.
A favourite salad for hot summer days from ” New Kitchen Basics” by Claire Thomson. Serve on its own or alongside grilled meats or fish.
A simple traybake from ” The Savvy Cook” by Izy Hossack.Leftover basil oil can be stored in the fridge and used for pesto, pasta or salad dressings.
A simple recipe from Paraguay found in ” The Book of Latin American Cooking” by Elizabeth Lambert Ortiz.
A delicious cake from Thomasina Miers
A lovely recipe from ” River Cafe Cook Book Two” for when small young courgettes are in season. It’s more colourful if you can get both yellow and green courgettes. It will serve four as a main or 6 as a starter,
Vegetables ” Trifolati” is a way of slicing and cooking with garlic, olive oil and parsley. Other ingredients such as wine, chillies or tomatoes are sometimes added. This is from ” River Cafe Two Easy”.
Another delicious seasonal recipe from ” River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers.