Our diet is mostly vegetarian but every now and then we feel like eating a bit of meat. I marinate pieces of chicken breast in lemon juice and olive oil with the addition of the zest, chopped coriander, cumin seeds and a teaspoon of tumeric and bake it in the oven for twenty minutes or so. It makes a tasty addition to a plateful of veg. We are picking French beans and courgettes daily now. On the plate is ratatouille and pink fir apple potatoes that have been roasted in salt and olive oil.
I don't know why people moan about courgettes being too prolific (apart from the giant that has been hiding!) because they are so versatile and can be used for all manner of sweet and savoury recipes. My favourite is ratatouille, it tastes delicious both hot and cold and it freezes well. What's not to like!
A regular summertime dish is stuffed courgettes. I split them lengthwise and parboil to soften the flesh which is then scouped out and mixed with cooked onion and garlic, breadcrumbs and grated cheese and herbs. This mixture is put back into the courgette halves and baked for half an hour until golden.
Eaten with more beans and ratatouille!