INGREDIENTS:

3 courgettes, sliced
350g penne pasta
extra virgin olive oil
2 cloves garlic, chopped
1 lemon, zested
bunch of basil and mint
150g ricotta cheese

PREPARATION:

  1. Griddle courgettes until golden, with griddle marks.
  2. Cook the pasta according to the packet's instructions.
  3. Mix courgettes and pasta together with olive oil, the garlic, lemon zest and roughly torn basil and mint.
  4. Dot with ricotta cheese.
Published in Pasta

Jazz apples, chilli and mint may sound like an unlikely combination but they work perfectly to create this flavour infused, unique, desert.

INGREDIENTS:

4 Jazz apples
juice of 1 lime
1 Thai red chilli
20 fresh mint leaves
4 tbsp caster sugar
2 medium free-range eggs
300ml double cream
chillies and mint leaves for decoration, optional

PREPARATION:

  1. Peel, quarter and finely dice the apples then place into a pan, quickly stirring in the lime juice. Split and deseed the chilli and add to the apples. Cover and cook over a low heat for 15 minutes, stirring occasionally until the apple is soft. Leave the mixture to cool.
  2. Remove the chilli then purée the apple. If you like, finely chop the chilli and put it back into the purée. Chop and crush the mint leaves with 1 tbsp of the sugar and add to the apple purée along with the egg yolks (reserve the whites).
  3. Whisk the egg whites in a large bowl then add in the rest of the sugar, whisking, to make a glossy meringue. Whip the cream in a separate bowl. Fold the cream into the egg whites, then stir in the apple purée.
  4. Transfer into a freezer container and freeze for 4-6 hours, then remove, remix until smooth and freeze again. Serve in scoops decorated with mint and chilli.
Published in Desserts

How about trying a refreshing, non-alcoholic, cool beveridge on a warm summer day, the perfect alternative to cocktails!

INGREDIENTS

large handful fresh mint, leaves picked
6 lemons, juice and zest of 3
3 tbsp sugar cane syrup
sparkling mineral water, to top up

PREPARATION

  1. Place the mint leaves into a tea towel and bruise with a rolling pin.

  2. Add the mint to a pitcher, with the lemon juice and zest and sugar cane syrup.

  3. Top up with sparkling water. Mix the cocktail well and add more sugar cane syrup, to taste.

  4. Chill in the fridge.

Published in Vegetarian