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.
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.