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Archives for June 2025

Lemon Roasted Courgettes with Herbs

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With the arrival of summer comes the first crop of vibrant, tender courgettes, a seasonal gift that begs to be turned into something simple yet bursting with flavour. One of the easiest and most delicious ways to enjoy new season courgettes is to roast them Mediterranean-style with lemon, herbs, and a drizzle of good olive oil. This dish is quick to prepare, incredibly affordable, and pairs beautifully with everything from grilled fish to crusty bread.

To make this dish, start with the freshest courgettes you can find—small to medium ones are ideal as they tend to be sweeter and more delicate. Slice them lengthwise into halves or quarters, depending on size, then lay them in a single layer on a baking tray. The goal is to get the edges slightly caramelised while the centres remain tender and juicy.

A generous drizzle of olive oil comes next, coating each piece so they roast rather than steam. Then comes the real character: a squeeze of fresh lemon juice, which infuses the courgettes with bright, citrusy tang. Add finely grated lemon zest for an extra punch of flavour. Season with sea salt, cracked black pepper, and a handful of chopped herbs—thyme and oregano work beautifully, but parsley, rosemary, or mint can all offer different twists.

Pop the tray into a hot oven, around 200°C (400°F), and roast for about 20–25 minutes. Halfway through, give them a gentle toss to ensure even colouring. The result is golden, slightly crisp courgettes with a zesty, herb-infused fragrance that fills the kitchen.

This dish is not only quick and satisfying but also incredibly versatile. Serve it warm as a side dish, pile it over couscous or quinoa for a wholesome vegetarian meal, or let it cool and mix it into a salad with feta cheese and olives. It’s a dish that celebrates summer produce at its best—minimal effort, maximum flavour.

With just a few pantry staples and garden-fresh vegetables, lemon roasted courgettes are proof that the simplest ingredients, treated well, can become something truly special. Whether you’re cooking for one or a crowd, this Mediterranean-inspired recipe is a go-to that you’ll come back to all season long.

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Lemon Roasted Courgettes with Herbs
Author: 
Recipe type: Vegan/Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 3 large courgettes
  • 2 tablespoon olive or sunflower oil
  • 2 cloves garlic
  • 1 lemon
  • fresh mint
  • fresh parsley
Instructions
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Trim the ends from each courgette.
  3. Slice in half then slice each half into 8 wedges.
  4. Toss the wedges in the olive oil,
  5. crushed garlic and season generously with salt and black pepper.
  6. Tip the wedges onto a large baking tray and turn them over so they are all skin down.
  7. Roast for 25-30 minutes until the edges are turning golden brown, but the wedges have kept their shape and not turned soggy.
Just before serving,
  8. scatter the wedges with the lemon zest and finely chopped parsley and mint, and toss through the juice of half the lemon.

 

Classic Carrot Top Argentine Chimichurri

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With the arrival of the new season’s carrots comes a bounty of lush, leafy tops—often overlooked, but bursting with fresh, herbal character. Rather than letting them go to waste, why not transform them into a vibrant, tangy classic: carrot top chimichurri? Traditionally made with parsley, chimichurri is a zesty Argentinian sauce, but carrot tops bring a similarly bright, slightly bitter edge that pairs perfectly with its garlicky, vinegar-laced profile.

Chopped finely or pulsed gently in a food processor, the carrot tops are blended with fresh garlic, red wine vinegar, olive oil, chilli flakes, and a touch of oregano to create a sauce that’s alive with flavour. The carrot greens lend a more robust, earthy depth than parsley alone, with just enough bite to stand up to hearty accompaniments.

One of the best—and most budget-friendly—ways to serve carrot top chimichurri is over a tray of roasted root vegetables. Think golden chunks of parsnips, wedges of beetroot, caramelised onions, and sweet, blistered carrots. A drizzle of oil, a toss with salt and pepper, and a hot oven do most of the work, coaxing out each vegetable’s sweetness while keeping their texture satisfyingly firm. Once roasted, these vegetables become the perfect canvas for the chimichurri, which cuts through their richness with a zing of acidity and herbs.

Not only is this a meal rooted in economy—making the most of the whole vegetable—but it’s also deeply nourishing. Rich in fibre, antioxidants, and healthy fats, it fuels both body and soul. Every bite tells a story of seasonal eating, low waste, and simple cooking done well.

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Classic Carrot Top Argentine Chimichurri
Author: 
Recipe type: Vegan/vegetarian
Cuisine: South American
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • 1 cup carrot tops, washed and coarsely chopped
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • pinch of red pepper flakes
  • sea salt to taste
Instructions
  1. Combine the carrot tops, oregano leaves and garlic cloves in the bowl of a food processor and pulse until finely chopped.
  2. Transfer the mixture to a medium sized bowl and stir in the olive oil and red wine vinegar.
  3. Season with sea salt and a pinch of red pepper flakes.
  4. For best flavour, use it within a day or two. Carrot top chimichurri keeps at best for 4-5 days in the fridge.

Serve warm from the oven with a dollop of chimichurri on each portion, perhaps with crusty bread or a scattering of toasted seeds. It’s a humble meal, yes—but one that’s rich in flavour, texture, and care. A timeless combination of thrift and taste.

New Season Kohlrabi with an Apple and Toasted Walnut Salad

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Crisp, light, and full of bright, summery flavour, this Kohlrabi, Apple, and Walnut Salad is a true celebration of fresh seasonal produce. With its delightful crunch and subtle sweetness, it’s the perfect dish for warm days — whether served as a refreshing side or enjoyed all on its own.

Kohlrabi, the unsung hero of root vegetables, brings a mild, peppery crunch that’s somewhere between a radish and a broccoli stem — clean, juicy, and incredibly refreshing. When peeled and finely sliced or julienned, it forms the crisp backbone of this salad, offering both texture and bite. Paired with sweet, juicy apples — think tart green Granny Smiths or fragrant pink Fujis — the contrast is nothing short of perfect. The apples not only lend a lovely sweetness but also a slight tang that lifts the salad into something truly special.

To add richness and an earthy depth, toasted walnuts are scattered generously throughout. Their warm, nutty flavour and satisfying crunch bring balance to the lightness of the fruit and vegetables. A scattering of fresh herbs — parsley, mint, or a touch of dill — adds colour and brightness, enhancing the garden-fresh quality of the salad.

The dressing is deliberately simple, allowing the natural flavours to shine through: a light drizzle of extra virgin olive oil, a splash of apple cider vinegar or lemon juice for zing, a touch of honey to echo the apples’ sweetness, and a pinch of sea salt and cracked black pepper to round everything out. Optional extras like crumbled feta or a few shaved radishes can elevate it further, but the core trio of kohlrabi, apple, and walnut is more than enough to impress.

Quick to prepare and endlessly versatile, this salad is as at home at a summer picnic as it is on a dinner table. 

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New Season Kohlrabi with an Apple and Toasted Walnut Salad
Author: 
Recipe type: British/Mediterranean
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • Salad
  • 1 small kohlrabi, peeled and cut into matchsticks
  • 1 crisp, red-skinned apple, cored and diced
  • 50g watercress or salad leaves
  • 40g walnuts, lightly toasted and roughly chopped
  • Dressing
  • 1 tbsp lemon juice, plus extra for tweaking
  • ½ tsp Dijon mustard
  • 2 tbsp light olive oil
  • 1 tbsp walnut oil, or use another 1 tbsp of olive oil
  • salt and pepper
Instructions
  1. Whisk the lemon juice and mustard together in a serving bowl, then whisk the oils in slowly until you have a thick emulsified dressing. Season with salt and pepper to taste
  2. Add the kohlrabi, apple, walnuts and salad to the bowl. Mix well and serve immediately