- 60ml/2fl oz extra virgin olive oil
- 1 tbsp chopped garlic
- Handful basil leaves (preferably Italian), chopped
- Sea salt and ground white pepper, to taste
- 1kg/2¼lb green courgettes, cut lengthways, into quarters, then into 1cm/½in slices
- 750ml/1¼ pint stock
- 60ml/2fl oz single cream
- Handful flatleaf parsley, chopped
- 50g/2oz freshly grated parmesan, plus extra to serve
- Crusty bread
- Green salad
- Salt and freshly ground black pepper
Heat the oil in a heavy-based pan over a medium heat.
Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.
Add white pepper to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.
Put three-quarters of the soup mixture into a food processor and blend until smooth.
Return the mixture to the pan and stir in the cream, parsley and parmesan.
To serve, ladle the soup into a bowl and season to taste, with salt and freshly ground black pepper.
Sprinkle over more parmesan to taste. Serve with crusty bread and a green salad.
200g curly kale, shredded, washed and dried
1tbsp. sesame seeds – optional
Demerara sugar – optional
Heat oven to 200 degrees.
In large bowl, mix kale, oil, salt and sesame seeds, so the kale is coated.
Spread out on baking tray, sprinkle with a little demerara sugar, and roast for 15–20 mins, turning halfway through. The kale should be partly crispy, partly soft.
4 large tomatoes
85g cooked peas
85g cooked sweetcorn
Halve the tomatoes, scoop out the pulp and mix in a bowl with the peas, sweetcorn and a little salt and pepper. Pile this mixture back into the tomato cases. These can be served at room temperature or cooked for a short while in a moderate oven.
2 garlic cloves, crushed
1 finely chopped courgette
Good splash of olive oil
150g Risotto rice
Half a litre of vegetable stock (a little more may be needed)
1 wine glass white wine
Handful of chopped herbs (such as thyme, marjoram, parsley) and courgette flowers
Garnish: Courgette Flowers
Fry the onion, garlic and courgette gently in olive oil until softened but not brown. Add Risotto rice and stir for a couple of minutes. Remove from heat, gradually add stock and wine. Return to heat and simmer gently, stirring very frequently, until the stock is absorbed and the rice cooked (add more hot stock if necessary). Add the handful of chopped herbs and flowers and mix well. Serve with the garnish.