I was so excited to see the first fully-bloomed courgette flower on my little plant that I had to pick it straight away! I made a quick, simple batter with cold beer and flour, removed the stamen from the flower and filled with crumbled feta, dunked into the batter and shallow-fried all over. For a speedy prototype it tasted very good, though I didn’t get much flavour from the flower itself. Next time I’ll use thinner batter and a more mild cheese, like ricotta.
Halve some cherry tomatoes, season and pop into a low-medium oven for an hour to dry out. Heat up the griddle pan. Chop halloumi, courgette and mushroom (whatever veg is in the fridge, really) into equal-size chunks.
Marinade: olive oil, a clove of garlic, a good shake each of sumac, coriander, mint, oregano and chilli flakes. Salt and pepper and a good dash of lemon juice. Tip most of it over the halloumi and veg, reserving some to mix into the cous cous. Tip the halloumi and veg onto the griddle and let it get nice and charred all over. Steam the cous cous in water with a little veg stock and mix through the remaining marinade. Serve all piled up with some lemony-minty yogurt.
Carluccio’s pasta with courgette and spinach balls
This is my favourite dish on Carluccio’s menu and happily the recipe is freely available. I subbed feta for the parmesan (because it’s all i had) and added some mushroom to the ‘meatballs’, which worked nicely.