Provençal Pappardelle

Ingredients

• 1 Onion
• 150ml Vegetable Stock
• 2 Garlic
• Glass of Red Wine
• 2 Courgettes
• 1 Yellow Pepper
• Can of Chopped Tomatoes
• Sprig of Thyme
• Handful of Black Olives
• 1tsp Caster Sugar
• Pappardelle Pasta
• Basil Leaves

Method

1. Slice Onion and Garlic, simmer in Vegetable Stock
2. Add Wine, Peppers, Courgettes, Tomatoes, Sugar and Thyme, continue to simmer (30 mins)
3. In a separate pan boil Pasta in salted water (15 mins)
4. Stir halved Olives into Vegetable mixture
5. Cover Pasta with Vegetables, sprinkle over more Thyme and torn Basil Leaves

Courgette Fritters with Chilli Jam

Ingredients

• 4 Courgettes
• 50g Parmesan
• 2 Eggs
• 60g Plain Flour

Jam:

• 2 Onion
• 2 Garlic
• 2 Chilli
• 25g Dark Brown Sugar

Method

1. Grate Courgettes, then pat dry with kitchen towel
2. Mix in grated Parmesan and beaten Eggs
3. Add Flour and make rounds
4. For Chilli Jam, fry Onions and Garlic until soft, allow to cool
5. Tip Onions and Garlic into blender with Chilli and Sugar, blend until smooth
6. Pour Jam into pan and heat through (3 mins), then allow to cool
7. Fry Courgette fritters in a little oil until brown on each side
8. Serve with Jam and Salad

Roasted Vegetables with Salsa Verde

Ingredients

• Butternut Squash
• Fennel
• Pepper
• Courgette
• Garlic
• Shallot
• Plum Tomatoes
• Balsamic Vinegar
• Olive Oil

Pilau Rice:

• Basmati Rice
• Onion
• Butter
• Fish Stock

Salsa Verde:

• Parsley
• Mint
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil

Method

1. Chop Vegetables into large chunks, place in oven dish
2. Cover in Olive Oil and Balsamic Vinegar
3. Bake @180C (1 hour)
4. For Pilau Rice, melt a little butter in oven dish and fry onions until soft
5. Add Rice and Fish Stock cover with tin foil, and Bake @180C (30 mins)
6. For Salsa, finely chop Parsley and Mint (4:1 ratio)
7. Tip into a blender with a little Lemon Juice and Dijon Mustard
8. Gradually pour in Extra Virgin Olive Oil with blender on until you have a good consistency
9. Season well
10. Serve Vegetables with Salsa Verde drizzled on top, and Pilau Rice on the side

Ragu Pasta

Ingredients

• 1 Onion
• 1 Celery
• 1 Carrot
• 100ml Vegetable Stock
• 2 Garlic
• 1tbsp Balsamic Vinegar
• 1tbsp Tomato Purée
• Glass of Wine
• 50g Red Lentils
• 4 Mushrooms
• 1 Pepper
• 1 Courgette
• Pasta
• Basil
• Parmesan Cheese

Method

1. Dice all the Vegetables
2. In a pan simmer Onion, Celery, Carrot and Stock until they are soft (5 mins)
3. Add Garlic, Balsamic Vinegar, Tomato Purée and Wine, continue to simmer (5 mins)
4. Add Red Lentils, Mushrooms, Pepper and Courgette, simmer (20 mins)
5. Meanwhile boil your favourite Pasta
6. Season Ragu and stir in chopped Basil
7. Serve with Pasta and grated Parmesan

Vegetable Tian

Ingredients

• Courgette
• Garlic
• Shallots
• Tomatoes
• Vegetable Stock
• Parsley
• Lemon
• Cheese

Method

1. Fry Courgettes and Garlic (10mins)
2. In separate pan fry Shallots in butter (5 mins)
3. Add Tomatoes and Vegetable Stock and simmer (10mins)
4. Squeeze in Lemon juice and add chopped Parsley
5. Layer Courgettes in bottom of oven dish
6. Sprinkle with grated Cheese
7. Cover with Tomato sauce
8. Bake @180ºC (20 mins)
9. Serve with curly fries