finely grated zest of 1 lemon 1 tbsp lemon juice, or to taste 1 tbsp chopped summer savoury or 2 tsp chopped thyme leaves
Large handful of pine nuts
1 Nick the bottoms off the courgettes. Keep tiny baby ones whole; if they are a little larger, split them in half lengthways.
2 Heat a heavy bottomed frying pan over a lively heat and then add the olive oil. When the oil is hot, throw in the courgettes and add a sprinkling of salt. Cook, turning after a few minutes. At this point, they should still be resistant to a knife point.
3 Add the sliced garlic, lower the heat and continue to cook until the courgettes are al dente, with some a little softer than others.
Add the lemon zest and juice, and take the pan off the heat.
4 Season with pepper, then taste and adjust, as necessary, adding a little more lemon juice if you think it is needed. Add the chopped herbs and leave to cool to room temperature.
RAGOÛT DE LÉGUMES
SUMMER Vegetable ragoûts are best cooked in heavy, cast-iron pans, adding different vegetables according to cooking time and how they are cut.
3 garlic cloves, green sprouts removed, thinly sliced
1 small red onion, thinly sliced 2 tbsp olive oil 1 large aubergine, cut into large dice 1 large red pepper, halved, deseeded and cut into strips
3 small firm courgettes, cut into wedges A handful of young and very fresh broad beans left in the pods, cut diagonally into 1cm pieces
3 plum tomatoes, in 1cm slices 150g fresh peas in the pod, podded weight
Sea salt and freshly ground black pepper Leaves from 1 small bunch of basil
1 In a medium, heavy-based, preferably cast-iron pot, slowly fry the garlic and onion in olive oil. After a few minutes, add the aubergine and pepper, increase the heat a little and stir occasionally until they are starting to soften.
2 Add the courgettes and broad beans, reduce the heat and cover with the lid. After about fifteen minutes, add the
34 | THE WESTCOUNTRY FOODLOVER
tomatoes and peas. Continue to cook, with the lid on or off depending on how liquid the mixture is.
3 When everything is soft and tasty, check the seasoning and add the basil leaves. Eat warm or at room temperature, with toast, salad or nothing!
Top Tip: Leave the lid only half-covered if the vegetables give off too much liquid, add a splash of water or wine if they are dry.
Stevie Parle's Dock Kitchen Cookbook Stevie Parle Published by Quadrille Photos © Toby Glanville
BABY COURGETTE SALAD Serves 6
The flavours, colours and textures of this salad and the insalata tricolore goes way beyond the sum of their individual parts. This is a combination best appreciated at room temperature, not chilled.
650g or so small courgettes (ideally mixed yellow and green ones), with flowers attached
2 tbsp robustly flavoured olive oil sea salt and black pepper 1 large garlic clove, peeled and finely sliced
large handful of pine nuts
5 Meanwhile toast the pine nuts in a small, dry frying pan until lightly coloured and beginning to turn oily, shaking them around in the pan. Tip the nuts over the courgettes while still hot.
6 Taste the dish again before heaping it onto the plates, as you may wish to adjust the herbs, seasoning, lemon juice or olive oil at this point.
Food You Can't Say No To Tamasin Day-Lewis Published by Quadrille Photos © Simon Wheeler
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