Nigel Slater’s courgette and wild mushroom sauté recipe

The recipe Trim 250g of small shallots and halve them lengthways, remove the root of each then separate the layers by pulling the shallots apart. Warm 50g of butter and 2 tbsp of olive oil in a wide, shallow pan, then sauté the shallots, turning them occasionally in the butter until they are lightly coloured. Halve 150g of courgettes, then lower them into the pan and let them cook for 5-6 minutes until they are lightly golden and tender. Remove the shallots and courgettes from the pan and keep warm….

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A Sicilian recipe for spaghetti with courgette, mint and pecorino

Wild mint grows in the cracks between the steps just behind our house in Gela. So does another vigorous weed that smells a little like cat pee. And then there are the actual cats, also wild, which slink up and down the steps looking both terrifying and terrified. Neither, though, can quite snuff out the unmistakeable scent of the mint – a cool menthol breath mixed with something musty. Defiant clusters cling to neglected steps that lead down to a busy road in the middle of this industrial city in…

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