- 1x(2x220g) pack Northern Dough Co frozen pizza dough, defrosted
- 180g light cream cheese
- 250g mascarpone
- Zest and juice
- 1 lemon
- 2 rosemary sprigs, leaves picked, plus extra to garnish
- 300g tin cooked potatoes, thinly sliced
- 1 courgette, peeled into ribbons
- 300g Taleggio
- 4tsp olive oil
- Rocket, to serve
- Heat the oven to 220C, gas 7. Roll out each ball of dough and transfer them to a lightly greased baking tray.
- Mix together the cream cheese, mascarpone, lemon zest, half the juice and the rosemary, and season well. Spread over each pizza base, then scatter on top the sliced potatoes, courgette ribbons, Taleggio, extra rosemary and a drizzle of oil. Bake for 10-12 mins until golden and crispy.
- Meanwhile, whisk together the remaining oil, lemon juice and some seasoning, then toss with the rocket and serve.
For the noodles:
- 2 courgettes
For the sauce:
- 12 chestnut mushrooms
- 12 brazil nuts
- 1½ avocados
- 2 tbsp olive oil
- ½ lime
- Parsley, peas and pumpkin seeds, to serve
- Start by making the courgette spaghetti according to the instructions on the spiralizer machine. Place the spaghetti to one side while you begin the sauce.
- Cut the mushrooms into thin slices, drizzle them with olive oil and gently heat in a large frying pan for about five minutes.
- In the meantime place the brazil nuts in a food processor and blend for the same amount of time, until they become creamy. Then add in the avocados, olive oil, lime and a pinch of salt and blend again. Gradually add half a cup of water as the sauce blends to create exactly the right consistency for you.
- Add the sauce and spaghetti to the mushrooms in the pan and gently heat for a couple of minutes to soften the courgette a little (it is equally delicious raw). Serve sprinkled with parsley, cooked peas and pumpkin seeds.
For the cake:
- 45g (1½oz) sunflower oil, plus extra for greasing
- 60g (2oz) pistachio nuts
- 150g (5½oz) plain flour
- 1 ½ tsp baking-powder
- 105g (3½oz) crÃ¨me fraÃ®che
- 120g (4½oz) caster sugar
- 3 eggs
- finely grated zest 2 limes
- 15 basil leaves, approx 10g (¼oz), finely chopped
- 120g (4½oz) courgette, grated
For the syrup:
- 75g (2¾oz) sugar
- 20g (¾oz) lemon thyme (1 small bunch), plus extra leaves to decorate
For the ganache:
- 70g (2½oz) white chocolate, in pieces
- 50g (1¾oz) whipping cream
- 1 tsp mild honey
- finely grated zest 1½ limes
- 10g (¼oz) soft unsalted butter, cut into 1cm (¼in) cubes
- 70g (2½oz) crÃ¨me fraÃ®che
- 12 fresh lasagne sheets
- 350g mixed mushrooms (shiitake, brown caps etc), sliced
- 350g courgettes, grated
- 25g butter, plus extra for greasing
- 1 tbsp extra-virgin olive oil,
- plus extra for drizzling
- 150g baby spinach, roughly chopped
- 1 tbsp roughly chopped fresh mint
- 200g ricotta, drained
- Pinch of nutmeg
- Grated zest of 1 lemon
- 150g Roquefort
- 1 large free-range egg yolk
- 100ml double cream
- 2 tomatoes, deseeded and chopped, to garnish
- Cook the pasta in a large pan of lightly salted boiling water for 3 minutes. Drain, refresh and set aside. In a frying pan, cook the mushrooms, courgettes, butter and olive oil for 5 minutes, until soft. Season well, stir in the spinach and mint and transfer to a colander to drain off the excess liquid.
- In a large bowl, beat the ricotta with the nutmeg until smooth. Add the lemon zest, season, then fold through the mushroom mix. Spoon the filling along the short edge of each lasagne sheet and roll up. Sit seam-side down in 1-2 buttered rectangular ovenproof dish/es.
- For the glaze, blend the cheese, egg yolk and cream in a food processor (or by hand), until smooth. Glaze the top of the cannelloni and chill for 30 minutes.
- Preheat the oven to 180°C/fan 160°C/gas 4. Bake the cannelloni for 8 minutes to warm through, then finish under a preheated grill for 2 minutes or until golden and bubbling. Toss the tomatoes in some more extra-virgin olive oil and scatter over the top to serve.
- 225g courgettes
- 1½ tbsp plain flour
- Vegetable oil, for deep frying
- 2 tbsp finely grated Grana Padano cheese
- Slice the courgettes into 3mm thick x 7cm long chips. Put the flour in a bowl and beat in 50ml water to make a smooth, thick batter the consistency of soured cream.
- Half-fill a deep saucepan with oil. Place over a high heat until it reaches 180C (or until a cube of bread turns brown in 1 minute). Drop half the courgette chips into the batter and turn to coat. Using a fish slice, lift the courgette chips out of the batter and allow the excess to drip off.
- Carefully drop the courgette pieces into the hot oil and cook for about 1-2 minutes, until golden.
- Remove from the hot oil with a slotted spoon and drain on kitchen paper. Toss with the cheese when still hot and add a good grinding of black pepper. Repeat with the remaining courgettes and serve immediately.
- 2 tbsp olive oil
- 8-10 baby courgettes or 4 medium, sliced into ½ cm rounds
- Juice of 1 lemon
- 400g orecchiette (if you can’t get this particular pasta, try fusilli)
For the pesto:
- 1 garlic clove, lightly crushed
- Large handful of fresh basil leaves
- 100g parmesan (or vegetarian alternative), roughly grated, plus extra to serve
- 120ml extra-virgin olive oil
- 175g toasted hazelnuts
- To make the pesto, put all the ingredients into a food processor with some seasoning, then whizz until blended.
- Heat a frying pan with the olive oil and, when hot, add the courgette slices to the pan. Cook for a minute or so on each side until they’re golden and crisp. (Depending on how big your frying pan is, you may have to do this in batches.) Remove the slices with tongs and put in a sieve, then season well and squeeze over the lemon juice. Leave the courgettes in the sieve to soak up the lemon juice while some of the excess oil drains away.
- Meanwhile, cook the orecchiette in plenty of boiling salted water until al dente (about 7-8 minutes or according to the packet instructions), then drain and toss with the courgettes and a few tablespoons of the pesto. Serve with extra parmesan grated over.
- 250g self-raising flour
- 500g Greek yogurt
- 100g skinned broad beans
- freshly boiled water
- 3 courgettes
- extra- virgin olive oil
- 1 crushed garlic clove
- Heat the oven to its highest temperature. In a mixing bowl, combine the self-raising flour with 250g of the Greek yogurt and a few pinches of salt. Bring together into a dough with your hands (add a splash of water if it’s dry), then knead on a floured surface until smooth.
- Roll out into a 5mm thick circle, then fold over the pin and transfer to a floured baking sheet. Bake for 10 minutes until crisp.
- Meanwhile, put the broad beans in a colander, pour over freshly boiled water and leave to drain.
- Put a griddle pan over a medium heat. Thinly slice the courgettes lengthways, toss in a little olive oil, then griddle for 1-2 minutes on each side until cooked. Drain on kitchen paper.
- In a bowl, mix the remaining Greek yogurt with a drizzle of olive oil and crushed garlic, then spread over the pizza. Top with the beans and courgettes, drizzle with a little more oil, then sprinkle with za’atar.
- 6 medium courgettes
- Olive oil for drizzling
- 2 garlic cloves, finely chopped
For the dukkah:
- 50g sesame seeds
- 25g coriander seeds
- 5g cumin seeds
- 50g blanched almonds
- Extra-virgin olive oil to drizzle
- Finely grated zest and juice
- 1 large juicy lemon, plus a couple extra to char (optional)
- Put each courgette on a separate piece of foil, rub with olive oil, season with salt and pepper and top each with chopped garlic. Wrap each one into a parcel, then place straight into the embers in the bottom of the barbecue using tongs. Move some of the embers on top of the parcels so they’re covered. The courgettes will take around 20-25 minutes to cook and soften – if you’re making them as part of the menu, put them into the embers once the lamb comes off to rest.
- While the courgettes are cooking, make the dukkah by toasting all the seeds and almonds in a dry pan until lightly coloured and fragrant. Grind in a pestle and mortar or blender to a coarse crumb, then season well with salt and pepper. Set aside.
- Use tongs to remove the courgette parcels from the embers, then leave to cool for 5 minutes before opening them up and sprinkling with some lemon zest and a little juice. Serve on their foil wrappers with dukkah scattered over. Have extra dukkah on the side, with charred lemons for squeezing, if you like.
- 6-7 courgettes, thinly sliced lengthways
- 2 tbsp vegetable oil, plus extra
- 1 tsp sea salt flakes
- 1 tsp black onion seeds (also known as nigella or kalonji seeds)
- 1 tsp fennel seeds
- 1 tbsp chopped fresh coriander
- Juice ½ lemon
For the spice mix:
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp chilli flakes
- ½ tsp black peppercorns
For the curried yoghurt:
- 1 tbsp vegetable oil
- ½ tsp mustard seeds
- 4 fresh curry leaves
- ½ tsp ground turmeric
- 1 tsp sugar
- ½ tsp salt
- 250g Greek yoghurt
- 2.5cm piece fresh ginger, finely chopped
- 1 green chilli, finely chopped
- For the spice mix, toast the spices in a dry pan for 30-60 seconds until fragrant (take care not to burn them). Remove from the heat, allow to cool, then pound in a pestle and mortar to a coarse mixture. Store in an airtight container. It will keep for up to 1 month – scatter it over grilled meat and veg to add texture and flavour.
- For the yogurt, heat the oil in a pan and add the mustard seeds and curry leaves. When they start to crackle, quickly add the ground turmeric, sugar and salt. Add this to the yogurt along with the ginger and chilli, then mix well. Adjust the seasoning to taste and set aside.
- Sprinkle the courgette slices with the oil, salt, black onion seeds and fennel seeds. Cook on a hot barbecue for about 1 minute on each side until just tender. Remove to a large plate. Drizzle with more oil and sprinkle over a little of the spice mix.
- Scatter over the coriander and sprinkle with the lemon juice. Serve with the yogurt on the side.
- 3 courgettes
- 3 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 300g orzo pasta
- 200ml dry white wine
- 1 litre vegetable stock
- 1 handful chopped fresh chives
- 85g taleggio cheese
- Cut the courgettes into thick diagonal slices and toss in a bowl with 2 tbsp olive oil. Fry the slices in a large pan over a high heat for a couple of minutes on each side until golden. Season with salt and set aside in a sieve to drain.
- Wipe the frying pan and heat another 1 tbsp olive oil. Slice the onion finely and fry gently for 5 minutes. Crush the garlic, stir into the onion and fry for 2 minutes more. Add the pasta and toss briefly to coat in oil.
- Pour in the wine, turn up the heat and bubble until almost evaporated. Ladle by ladle, add up to 1 litre vegetable stock, letting it bubble away between each addition and stirring occasionally to prevent the pasta from burning. When the orzo is al dente, stir in the chives and the cheese (or a vegetarian alternative), cut into chunks. Taste and season, then stir through the courgettes. Rest for a minute, then serve.