The Courgette Edit

Compilation posts can seem a bit lazy but trust me, a lot of work has gone into the Courgette Edit. I’ve been growing and cooking courgettes for years, and as anyone who has planted summer squash knows, they are inexhaustible. No matter how many you eat or give away there is a constant supply and new recipes are always welcome. Continue reading

Crispy Cheesy Courgettes

Hallelujah! Put the flags out! I’ve finally found a courgette recipe my husband actively enjoys. To be honest that’s mostly because the offending vegetables (fruits, whatever) are camouflaged beneath a thick blanket of cheese and breadcrumbs, but my goodness, we’re getting through the heatwave-induced glut pretty darned fast. Turns out these crispy, cheesy courgettes can convert even the most died-in-the-wool summer squash sceptic. Continue reading

Roasted Radishes and Asparagus

Sweet, grassy asparagus and earthy radishes work so well together, raw or cooked.  Here I’ve roasted them for a quick but delicious summer salad. It works as a standalone dish for a quick lunch or as a side or a starter. Continue reading

Scotch Woodcock with Asparagus

Scotch Woodcock, if you haven’t come across it before, is a Victorian savoury of creamy eggs poured over toast spread with anchovy butter. Just as Welsh Rarebit or Rabbit contains no rabbit, Scotch Woodcock contains no wading birds, which will no doubt come as a relief to many. I’ve paired it here with asparagus for a dish which makes a good starter or light lunch or supper. Continue reading

Steak with Piquant Peppers

Taking inspiration from Italy’s peperonata and caponata, these piquant peppers make a great accompaniment to sirloin, or indeed any, steak. Add chips like my husband does or (my choice) serve with crusty bread to mop up the gorgeous juices. Continue reading

Borlotti Beans with Tomatoes and Spinach

My recent freezer forage turned up a lot of home-grown borlotti beans. These speckled beauties are good simply cooked with aromatics and dressed with olive oil, herbs and  lemon zest and juice, but they’re even better in this rich tomato sauce. I added spinach because I had a big bag in the fridge, but you can use kale or chard, too. Continue reading