A dish that celebrates seasonal summer produce! A zesty orange, lemon and grapefruit dressing accompanies this lively dish of pan-fried sea bream with courgettes. You will need a chef’s blowtorch for ...

Heat a large frying pan. Add the bacon and cook until crispy. Remove and set aside. Add the oil to the pan and warm (or cook in bacon fat). Cook the garlic for 2 or 3 minutes. Add the courgettes, ...

a handful of mint a handful of raisins 100g feta cheese, cut into chunks juice of ½ a lemon Preheat the grill to as high as it will go. Using a vegetable peeler, peel the courgettes into thin strips.

While courgette doesn’t quite inspire the same rabid obsession you see with tomatoes and corn, I do love it, and in summer I always have some in the fridge. It’s delicious grilled and then piled with ...

Make the dressing in a medium to large pestle and mortar. Grind the garlic clove, anchovy fillets and parsley with a good pinch of sea salt until well combined. Gradually add 4 tablespoons of olive ...

Kids love these snacks, and they’re ideal for parties, too, so consider making more than you think you need Fritters are perfect for a crowd, because you can make them ahead and warm them through just ...

Combine the goat’s curd or cheese and quark in a small bowl until smooth and set aside. Trim the ends off the courgettes then quarter them lengthways and slice thinly (alternatively slice into ...