This Italian recipe for courgettes ( Zucchini alla Scapece) can be served as an antipasti or would go well alongside fish. Its best to make them 24 hours in advance to allow them plenty of time to marinate, but at a push a couple of hours will suffice. This version is from Rachel Roddy.
These shards are needed for Butterscotch Blondies but you can add them to brownies or other cakes and biscuits as you choose. Any leftovers can be kept in an airtight container in the freezer for up to three months. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
This fish pie from Emily Scott’s ” Sea and Shore” can also be frozen. Its good with smoked haddock or salmon, but white fish will also work well. Serve with some hot buttered peas.
A lovely recipe for new season lamb from ” Sea & Shore” by Emily Scott. Serve with some purple sprouting or tenderstem broccoli and accompany with some redcurrant jelly or mint sauce.
A seasonal recipe from Nigel Slater. The scones are at their best when served warm but will keep overnight in an airtight container if they last that long.
A quick version of this favourite vegetarian dish from Kerala, known in India as Handvo. Serve with some salad alongside, or just as a snack. This is from ” I Love India” by Anjum Anand.
