Iceberg lettuce with brown shrimps Serves - 4 Serves - 4 INGREDIENTS 1 iceberg lettuce 1 iceberg lettuce 1 avocado, diced 1 avocado, diced 2 spring onions, 2 spring onions, finely sliced finely sliced 2tbsp olive oil 2tbsp olive oil 2 small courgettes
, diced 2small courgettes
, diced 1 finely chopped red chilli 1 finely chopped red chilli 200g cooked 200g cooked brown shrimps brown shrimps Zest and juice of 1 lime, Zest and juice of 1 lime, plus 1 extra lime, cut plus 1 extra lime, cut into wedges to serve into wedges to serve A couple of dashes A couple of dashes of Tabasco of Tabasco Small handful finely Small handful finely chopped chives chopped chives METHOD Put the avocado and spring onions in a bowl.
, lemon and lime loaf cake Ingredients (Serves 10): 3 medium eggs 225ml (8fl oz) sunflower oil 250g (9oz) caster sugar 200g (7oz) self-raising flour Three-quarters tsp baking powder 75g (2.
are a good source of vitamin C, an excellent source of vitamin A (one portion provides around 40% of your daily requirements
Expert tip: Stuffed and fried courgette
flowers are often found in French or Italian restaurants.
Place the courgettes
and carrots in a large salad bowl.
Paint one side of the courgette
slices with the seasoned oil.
Add the baking powder to the rest of the flour, then add to the butter mix along with the courgette
Use ripe, rosy red tomatoes, rather than the insipid watery ones with pale skins, and small courgettes
, not the ones aspiring to be marrows.
Lay the courgette
strips flat and spread a teaspoon of the pate on top.
FISH AND COURGETTE
CHIPS WITH TARTARE SAUCE (for 4) ingredients 2-3 large courgettes
, sea salt, freshly ground pepper, pinch dried chilli flakes, olive oil, 100g almond flour, 8 flathead or whiting fillets, lemon or lime wedges, 1tbsp Greek yoghurt, 1tbsp light mayonnaise, 1tbsp chopped pickled cucumber, 1/2tbsp capers, rinsed and chopped, 1tbsp chopped flat-leaf parsley Jane Kennedy's f ish and courgette
Cheese & courgette
pesto pudding Serves 4 Ingredients Sunflower oil, for greasing 650g courgettes
150g pack garlic & herb cream Cheese 12 slices ciabatta bread 4 large eggs 500ml semi-skimmed milk 4 tbsp fresh pesto 3 large tomatoes, thickly sliced into thirds is best Method 1 Heat oven to 180C/160C fan/Gas 4 and use some of the oil to grease a rectangular ovenproof dish.
You can use a vegetable peeler instead to make fine ribbons of courgette
or simply cut them into little diagonal slices.
Just as in the Garden Vegetable Sauce, the Mediterranean tomatoes in the Roast Courgette
Sauce are harvested and then blended on the same day, preserving as much flavour and richness as possible.
This should give you four to five slices from each mediumsized courgette
AND GORGONZOLA RISOTTO (serves 4) INGREDIENTS 200g butter (100g for frying the grated courgettes
, 75g for the rice and 25g to finish) 4 medium-large courgettes
grated 1 clove garlic finely diced 400g rice (Carnaroli or Vialone Nano rice) 100g onion (white - finely diced) 150ml white wine (good quality) 3ltrs light vegetable stock 250g Parmigano reggiano (grated) 150g creamy Gorgonzola (add as much or as little as you like) Salt and pepper to taste METHOD 1.