Baked ratatouille

Ratatouile is an old fave in our house as it’s one of those stew/sauces that you can use in lots of different ways. We like it with cous cous, rice, pasta, on baked potatoes with lots of cheddar or feta, in wraps, with halloumi, fish or roast chicken - anything! If you have kids who don’t like large pieces of veg, then use a hand blender to blitz part of the sauce a bit (not fully or you’ll never get them used to a chunkier texture!).

Ingredients

• 2 aubergines, 1cm slices cut in quarters

• 2 red onion, half moon slices

• 2 courgette, 1/2 cm slices

• 2 red pepper, 2-3cm chunks

• 2 large garlic cloves, unpeeled 

• 1 tsp coriander 

• 2 x 400g tins of tomatoes (best quality you can afford)

• 1 tsp aged balsamic vinegar

• Handful of fresh basil leaves, torn roughly

• Sea salt

Method

1. Preheat the oven to 180ºc. Get one roasting tray with deeper side and a baking trays.

2. Spread the veggies out on two trays, one with aubergine, onion and garlic, the other with courgette and red peppers. Sprinkle each with ½ tsp coriander, a good drizzle of olive oil and pinch of sea salt.

3. Put both in the oven for 15 minutes, turn and repeat.

4. Take both trays out and scrape all the veggies into the deeper tray.

5. Pour in the tomatoes and mix well, roast for a further 20 minutes.

6. Drizzle over the balsamic and add another good pinch of sea salt, mix well and serve.

Creamy tomato orzotto

This is a great crowd pleaser dish that doesn’t take long to make. It’s perfect for mid-week as it’s easy to throw together and if our household is anything to go by, everyone will love it - even if they do pick out the courgettes!

If there are other veggies that you prefer, you could also switch the pepper or courgette for spinach, peas, broccoli or sweetcorn - all would work really well . I would add any of these with the roasted tomatoes towards the end, apart from broccoli as it would need slightly longer to cook.

Ingredients

Serves 4 generously

• 250g baby plum tomatoes, halved

• 1 medium onion, finely chopped

• 1 red or yellow pepper, sliced

• 1 small courgette, half moon slices

• 1 large clove garlic

• 400g orzo

• 1L boiling water

• 2 tsp vegetable bouillon (low salt)

• 1 x 400g tin chopped tomatoes

• 1 tsp fresh thyme leaves, or ½ tsp dried

• 4 tbsp (heaped) or 120g mascarpone cheese

• 50g parmesan

• ½ tbsp red wine vinegar

• 1 ¼ tsp sea salt

• A good grind of black pepper

• Large handful basil, leaves roughly chopped

Method

• Preheat the oven to 180ºc

• Spread the tomatoes on a large tray, drizzle with olive oil and sprinkle with sea salt. Roast in the oven for 25 minutes.

• Heat ½ tbsp of olive oil in a large pan and fry the onion gently for 5 minutes, then add the garlic and pepper, cooking for a further 5 minutes.

• Next add the courgette slices and cook for 10 minutes, stirring regularly.

• Add the orzo, boiling water, tinned tomatoes, vegetable bouillon and thyme, stirring well. Simmer with the lid off for 20 minutes, stirring regularly to stop the orzo sticking to the bottom of the pan.

• Then add the roasted tomatoes, carefully scraping all the residue from the bottom of the tin for extra flavour.

• Stir in the mascarpone, 30g parmesan, vinegar, salt, pepper and finish with the basil.

• Serve with a green salad, the rest of the parmesan and garlic ciabatta (if you have time).

Creamy broccoli pesto pasta

Summery veggie pasta that we love in our household. The kids will even put up with wholewheat pasta in this one! I’m usually a bit ambivalent about brown pasta, but this fusilli from Sainsbury’s is really tasty - nutty flavoursome without tasting too ‘healthy’.

Ingredients

Serves 4

• 1 small onion, finely chopped

• ½ head broccoli

• 1 small or ½ large courgette

• Handful of spinach, optional

• 2-3 tbsp crème fraîche

• ½ tsp sea salt

• 80g wholewheat fusilli

  Pesto

• 40g basil / parsley

• ½ garlic clove

• 15g parmesan

• 30g pine nuts

• Juice of ¼-½ lemon

• 3 tbsp extra virgin olive oil

Method

• Heat ½ tbsp olive oil in a large pan and fry the onions gently for 5 minutes.

• Next add the broccoli and courgettes for approx 15 minutes until soft. Turn up a bit a bit to brown

• Cook the pasta as per the packet instructions.

• Make the pesto by adding all the ingredients to a food processor and blitzing to a rough paste

• Add the spinach to the broccoli for the last couple of minutes, stir well and let it wilt.

• Drain pasta, reserving a little water.

• Add the pasta, pesto and crème fraîche, if you’re using, to the vegetables, mix gently.

• Add a little pasta water to loosen if necessary - about 4-6 tbsp pasta water

Ratatouille

Less is more where ratatouille is concerned. I like to make a simple traditional recipe letting the taste of the vegetables shine through without too many extra flavours.

I’ve only added ground coriander and a few basil leaves, but they combine to make a rich sauce that is slightly sweetened by the natural flavours of the vegetables.

I love to eat ratatouille with baked potatoes and lots of cheese, cous cous, bulgur wheat, rice, in wraps or with grilled fish.

It’s so versatile that you can use it with a few different meals through the week and only have to cook it once, which is my kind of dish!

Ingredients

Serves 6

• 1 aubergine, 2cm cubes

• 1 large red onion, chopped

• 1 large garlic clove, grated

• 1 red pepper, sliced

• 1 courgette, halved and sliced

• 1 tsp ground coriander

• 2 x 400g tins of tomatoes

• 1 tsp sea salt

• A handful of ripped basil leaves to serve

Method

• Heat 1 tbsp olive oil in a large pan. Add the aubergine and onion, cooking for 10 minutes on a gentle heat

• Next add the garlic and red peppers for 5 minutes and then the courgettes for 10 minutes with the lid on.

• Stir in the coriander and pour in the tinned tomatoes, simmer for 40 minutes with the lid on.

• Add the salt and basil leaves, stir well.

Courgette, pea & spinach soup with lemon feta

I always miss the green vegetables of spring and summer at this time of year, so I wanted to find a way of using them without the environmental impact of cooking with unseasonal ingredients. It’s a compromise as I’ve used fresh courgettes, but in November they don’t have to travel much further than Jersey, along with frozen peas and spinach which are much cheaper for you to buy and work really well in soups.

I love the bright salty taste of the lemon feta as it really lifts the flavour of the soup, so it is really worth adding that element if you can. A good vegan alternative to feta here would be a plant based plain yoghurt; just add the lemon zest and a sprinkle of sea salt.

Ingredients

Serves 6-8

• 1 large onion, chopped

• 1 large clove garlic, grated

• 2-3 courgettes (approx 800g whole), sliced

• 400g frozen peas

• 300g frozen spinach

• 1 handful basil, stalks chopped, leaves reserved

• 1 vegetable stock cube

• 500ml water

• 1 3/4 sea salt

• 2 tbsp lemon juice, plus zest

• 200g feta, crumbled

Method

• Preheat 1 tbsp olive oil in a large pan and fry the onions on a low heat for 15 minutes.

• Next mix in the garlic and cook for about a minute, before adding the courgettes.

• Cook for 20 minutes with the lid on until the courgettes have softened, then add the peas, spinach, basil stalks and stock. Simmer for 10 minutes.

• Add the basil leaves and then blitz with a hand blender until smooth.

• Now add the salt, lemon juice and a good grind of black pepper.

• Mix the feta and lemon zest in a bowl.

• Serve with a sprinkle of feta and a wedge of buttered sourdough toast.

Courgette, tomato & orzo salad with feta & pumpkin seeds

This is a tasty summer salad, which can be eaten on it’s own for lunch or as part of a spread of sides. Personally I love it just as it is, but it would be great with roasted chicken, or any kind of fish.

Ingredients

Serves 4 or 6 as a side

• 350g orzo, cooked as per packet instructions

• 1 large courgette, sliced diagnonally

• 200g baby plum or cherry tomatoes, halved

• 100g feta, crumbled

• 2-3 tbsp pumpkin seeds

• 2 tbsp olive oil

• Juice of 1/2 a lemon, increase if you like it tangy

• Small handful of basil leaves

Method 

• Preheat the oven to 180°c, arrange the tomatoes on a tray and drizzle with 1 tbsp rapeseed or olive oil. 

• Put the tray in the oven and roast for 20-25 minutes, allow to cool once cooked.

• Put a griddle pan on the job to heat and brush the courgette lightly on one side with rapeseed oil. 

• Place the courgette, oiled side down, into the pan in neat rows, don’t overlap.

• Griddle on a med/high heat until you have nice dark lines. Don’t move the slices before you have a line or they won’t be as distinct. You might need to press each slice of the courgette into the pan to help get the lines. 

• Turn the courgettes and repeat. You might need to do this in batches if there isn’t enough room in the pan. 

• Put the cooked orzo into a large bowl and mix in the tomatoes and courgettes.

• Pour in the oil and lemon juice, plus a sprinkle of salt and grind of pepper, mix well and then add the basil.

• Crumble over the feta and add the pumpkin seeds, taste and add a little more lemon juice if needed.

Giant cous cous, chickpea, courgette, red pepper & feta salad

Summer is all about this kind of healthy salad for me. I love putting this type of dish together as I know I'll have enough for a few lunches and I can also turn it into a dinner in the evening by adding a green salad, fresh bread, roast chicken, or fish. 

This was literally a store cupboard recipe the other day as I needed to go shopping, but hadn't quite got around to it. Anyway, it just so happened that I had a random selection of ingredients which came together to make this rather nice salad :-)

Hope you like it too!

Ingredients

• 200g giant wholemeal cous cous

• 1 x 400g tin chickpeas

• 1/2 red onion, finely chopped

• 1 roasted red pepper ( I like to use one from a Cooks & Co jar when I'm short of time)

• 1 courgette, sliced and griddled or fried

Dressing

• 4 tbsp olive oil

• Juice of 1 lemon

• 1/2 clove garlic, minced

• Handful of chopped coriander

• Handful of crumbled feta

Method

• Cook the cous cous as per the instructions on the packet, I would add a veggie stock cube to give it a bit of extra flavour as well.

• Once the cous cous has cooled, put all the ingredients in a large bowl and pour on the dressing.

• Add the toppings for extra flavour.

Courgette & chickpea curry

Another courgette delivery from my green fingered allotment owning friends means a tasty vegan curry tonight. This is a store cupboard recipe that I quickly put together and it turned out to be a good ‘un. I wish I could say the kids loved it too, but I'd be lying, they had fish fingers (sigh). Anyway, the good news is that this recipe is really quick to prepare and serves 6 so you'll have plenty of leftovers for another night, even if the kids think it looks like the devil’s work.

Ingredients

Serves 6

• 1 tsp mustard seeds

• 15 curry leaves

• 2 tbsp rapeseed oil

• 1 onion, chopped finely

• 1 1/2 tsp ground cumin

• 1/2 tsp chopped dried chilli flakes, or more if you like it hotter!

• 1 tsp tumeric

• 1 tbsp tomato puree

• 4 large courgettes, chopped in slices and then in half

• 1 x 400ml tin coconut milk ( I like Sainsburys own brand, it's not as gloopy as others)

• 1 x 400g tin chickpeas, drained

• Fresh coriander

• Lime

Method

• Heat the oil in a large pan and then add the mustard seeds; warm until they being to pop and then add the curry leaves and warm through for a minute.

• Put the onion in the pan and cook gently on low for 15 minutes until soft.

• Next add the spices and stir for a minute to warm through and release their flavour.

• Put the courgettes in the pan and mix, cook for around 10 minutes until softened and then add the tomato purée followed by the coconut milk and chickpeas; simmer for a further 10 minutes.

• Serve with a sprinkle of coriander, a squeeze of fresh lime and a cold beer.

Lemon, chill & garlic courgettes

How good is seasonal veg? It's the courgette's turn to be ready for picking at the moment and these beauties from my friend's allotment tasted amazing. I griddled them and made a simple dressing as they really don't need many additions when they're this good. Below is a very straightforward recipe that you can either eat as a side dish, or add to pasta to make a main.

Ingredients

• 4 large courgettes, cut in half and slice reasonably thinly

• Juice of 2 lemons

• 1 small ish clove garlic

• 1 fresh red chilli or 1/2-1 tsp dried depending on how you like your heat levels

• seasoning

Method

• Brush one side of each courgette with olive oil and season.

• Get the griddle very hot.

• Place the courgettes on rows along the pan and sizzle for a few minutes until they have griddle lines and are partially softened. You'll need to do a few batches as they wont all fit in the pan.

• Brush the side facing up with olive oil and turn to cook.

• Place in a warmed dish while you cook the rest.

• Meanwhile make the dressing by putting all the ingredients in a bowl and mixing together. couldn't be easier. Once all the courgettes are cooked, dress and serve.

Tip

• We had this dish with BBQ roast chicken and minted new potatoes, which was delicious on a hot Sunday evening. Great alternative roast dinner!

• Another great alternative would be to cook some tagliatelle, make a bit more dressing, mix with the courgettes and a big handful of parmesan.

Courgette & spinach soup

I actually had no recipe plan today, just a need for an energy boost, so finding several courgettes and a bag of spinach that needed eating I decided to make a soup. I also had some homemade chicken bone broth ready and waiting in the fridge too, which makes my version of the recipe non-veggie, but you could easily substitute with vegetable stock.

Ingredients

Makes about 1.4L, or 4-5 servings)

• 4 courgettes, sliced

• 1/2 clove garlic, grated

• 1.5L Chicken, or vegetable stock

• Handful of parsley, extra to garnish

• 100g spinach

• Seasoning

Method

• Get a large saucepan and add a couple of big glugs of olive oil. Add the sliced courgettes and fry gently for around 15 minutes, or until soft. Some might be slightly browned, but that's fine, it'll add extra flavour.

• Once the courgettes are cooked, add the grated garlic and stir, cook for a couple of minutes.

• Next pour in the stock and bring to the boil, then reduce to a simmer and add the spinach.

• Cook for 5 minutes, then add a handful of parsley, including the stalks.

• Blend using a food processor, or a hand-held.

• Sprinkled on some thinly sliced chilli, plus some extra parsley leaves to finish if you have some. Season.