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Griddled Courgette Salad
Ingredients You'll Need:
- 2 medium courgettes, sliced into 2cm pieces
- Olive oil
- 1 jar roasted peppers
- 1 Big handful of rocket
- 50g pine nuts
- 1tsp Fresh lemon thyme leaves
- Small handful red amaranth (optional)
- 1tbsp white wine vinegar
Method:
- Place a griddle pan over a medium heat. In a bowl toss the courgette slices in olive oil and season with a little salt.
- Cook the courgette slices until they have nicely charred on both sides and leave to cool in a mixing bowl.
- Now add the pine nuts to the griddle pan, once toasted add the courgettes.
- Drain the peppers, slice and add to the bowl. Keeping 2-3 tbsp of the liquid back for dressing.
- Add the rocket and thyme leaves.
- Pour over the reserved pepper water and white wine vinegar. Give all the ingredients a mix and place into a serving bowl.
Lemon Thyme Panacotta
Ingredients:
- 400ml double cream
- 100ml milk
- 150g cater sugar
- Juice and zest of 1 large unwaxed lemon
- 3 sprigs of lemon thyme
- 2 leaves gelatine
Method:
- You will need 4 fluted dariole moulds if you have them. If not 4 regular ones or 4 ramekins.
- Soak the gelatine leaves in cold water and leave to one side.
- In a saucepan, gently warm the cream, milk and sugar, until the sugar has dissolved.
- Add the lemon juice and zest and lemon thyme. Turn the heat off.
- Remove the gelatine from the water and squeeze out any excess water. Stir the gelatine into the hot cream and then leave it to cool in the pan.
- Strain the cream through a sieve into a jug.
- Pour the cream into the dariole mould and place into the fridge for at least 4 hours until set. Overnight would be best.
- When you are ready to serve. Dip the mould into hot water for a couple of seconds, so the panacotta comes away from the edge.
- Upturn the dariole moulds onto a serving plate and remove the mould leaving the panacotta in pride of place. Garnish with some lemon zest and lemon thyme leaves.
Summer Cordial Punch
Ingredients:
- ice
- Strawberries
- cucumber
- lemon
- Elderflower cordial
- Grenadine
- lemonade
Method:
- For a really refreshing drink on a hot summer day.
- Take a glass and add some ice, a few sliced strawberries and ribbons of cucumber
- Squeeze in the juice of ½ lemon, add 25ml elderflower cordial, 25ml grenadine and top with lemonade
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