Issue #08 June 2023
Hello & welcome back to ABMS!
Okay, the countdown is on…Wednesday 21st June is the 1st official day of British SUMMMMMERRRR!
May has been gloriously sunshiney though & I’ve had my 1st post work pizza & beer in the park, which makes me feel like summer is already here!
Despite having 3 bank holidays this month, 1 of which was spent eating my way around Paris, May seems to have flown by, which is why this issue is a couple of days late & there is only 1 recipe, instead of the normal 2…sorrrrry!
So what does June have in store for us on the food front? More British strawberries than you can shake a stick at, summer squash (more on that later) & salad leaves galore.
Fun fact, June 19th-26th is National Picnic Week, so dust off those baskets & enjoy some outdoor eating. Last months classic potato salad is perfect for taking along to a picnic (or BBQ, or dinner party, or just eaten straight out the bowl by yourself!).
What’s at its best this month…
Hero Ingredient Courgette
Courgettes seem to be one of those seasonal vegetables that come in abundance. Every year, I see green fingered friends asking for advice on what to do with a glut of courgettes.
If you’re lucky enough to have the space & time to grow your own, then make the most of the whole plant by picking the yellow flowers & stuffing them with a classic ricotta & lemon zest filling, then lightly deep fry in a tempura batter.
Courgettes do not need to be cooked for ages until soggy & lifeless, my favourite way to cook them is on a BBQ, drizzled in olive oil & finished with a squeeze of lemon & some good salt, which is pretty much my favorite way to cook anything!
In December’s issue #03 of A Bit More Seasoning, I shared a recipe for a leek, anchovy & chilli linguine, which I said I adapt throughout the year according to what’s in season & courgettes work really well in place of the leeks. Follow the recipe HERE & replace the leeks with courgette - we have this about once a week for dinner in our house!
Courgettes, also known as Summer Squash are part of the Cucurbitaceae family, which includes cucumbers, melons, squashes & pumpkins. They originate from Italy & are at their best in the UK between June-September.
Recipe 01
Summer Squash & Pea Risotto
Risotto might not be the first thing that comes to mind when you think of a summer dinner, but this version, which uses courgettes, peas & basil is a fragrant & much lighter version than its pumpkin or mushroom filled autumnal cousin.
This dish would work perfectly as a veggie main, or serve as a side dish at summer dinner parties, accompanied by griddled white fish or roasted seasonal vegetables.
I have used goats cheese to top the risotto, but feta would work just as well.
Ingredients
2 Courgettes, sliced (1 yellow & 1 green courgette works really nicely for this recipe)
200g Peas
200g Risotto Rice
1L Chicken or Veggie Stock
200ml White Wine
45g Grated Parmesan
4 Cloves Garlic, finely chopped
1 Onion, finely chopped
1 Whole Lemon – zest & juice
Large Handful Fresh Basil
3 TBSP Olive Oil
50g Butter
Salt & Pepper
Soft Goats Cheese or Feta Cheese.
Method
Heat a few tbsps of oil in a large pan on a medium heat & add the onion. Once the onion is soft & translucent add the garlic & cook for around 3-5 minutes.
Add the risotto rice to the pan & stir to coat it in the oil. Cook for a couple of minutes, then add the wine. Once the wine has been absorbed you can start to add the stock, one ladle at a time, waiting until the liquid is almost completely absorbed before adding the next ladle. Keep a really close eye on it & keep giving it a stir. Continue this process until the rice is cooked – check the instructions on your risotto rice packet, this is usually around 25-30 mins.
Whilst the risotto is cooking, in a separate pan cook the peas.
Once the peas are cooked (only a couple of minutes), make the pea & basil puree by adding the cooked peas, a large handful of fresh basil, olive oil, salt & pepper to a food processor & blend to a smooth puree. Set aside.
About 10 minutes before the risotto has finished cooking, heat a small amount of oil in a frying pan and saute the courgettes.
Once the risotto rice is nearly cooked, add the pea puree, sauteed courgettes, parmesan, lemon juice & zest & stir well. Taste & season with salt & black pepper.
Add the butter & stir well to give the risotto & glossy finish.
Serve topped with goats cheese, lemon zest & some good extra virgin olive oil.
Thanks so much for reading June’s issue of A Bit More Seasoning. I hope you get to enjoy these first days of summer & see you in July for the next issue.
Happy Eating!
Emma x