A perfect summer pasta.
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I’ve made this twice in the past couple of weeks and have really loved it each time.
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I really loved the contrast of the courgette rosti with the rich creamy burrata, all made to taste fresh and delicious with a tomato, basil and lemon salsa.
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A great option for fresh borlotti beans - the broth was light and full of flavour and i really liked the intensity of the flavour of the roasted courgette.
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This dish straddles the seasons nicely, being full of fresh summer flavours whilst also looking towards cooler weather when you know you want something warm and a great depth of flavour.
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Courgettes are wonderfully versatile and I love finding new things to do with them.
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Deep-fried courgette dressed with a little red wine vinegar plus a basil and parsley pesto, the combination of which is very moreish; capers, lemon zest and more basil plus pasta; add torn pieces of creamy burrata and the deliciousness is amped up several notches.
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A pithivier is a very easy pie to make.
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This buckwheat pasta has a rich nutty flavour that contrasts really well with mild creamy flavours.
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If you can use homegrown courgettes, this will be particularly delicious.
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Filled with shallots, garlic, courgette, aubergine and nduja.
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Great as they are and great as a source of inspiration.
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Drizzle it on a pizza.
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Low calorie and good for a detox.
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Delicious, albeit not particularly filling.
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So nice to be eating homegrown vegetables again.
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This is an interesting mix of fresh and earthy flavours.
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Make sure you have some warm ciabatta to mop up the juices.
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