Food Gatherer's note: For this recipe I used the round courgette and accompanying recipe in my Enfield Veg Bag this week, but you could easily use a chunk of marrow or large courgette if you can't get your hands on one of these rotund vegetable delights.
The Food Gatherer's Note: This traditional Italian recipe can be a bit divisive. Some love the clash of sweet tomatoes and peppers with the saltiness of capers and anchovies and the acidity of the vinegar in this classic peasant dish that was designed with the pure intention of using up stale bread. Others loathe it, I admit vinegary stale bread doesn't sound most appealing, but personally I love the flavours and I enjoy the thrill of creating something so flavoursome out of bread that's past its best. I would use a jar of roasted peppers for ease.
The Food Gatherer's Note: On a hot summers day, grab yourself a big slab of watermelon and make yourself a watermelon granita. I'm not keen on wastage so if I have the time and inclination the skin is brilliant for a watermelon pickle which is brilliant served with fish. Try this recipe.
The Food Gatherer's Note: A gorgeous summery aromatic Thai style soup using seasonal courgettes along with free range chicken. I use thigh (ask for the joints to be de-boned when you check out in the notes section) but you may prefer chicken breast - it's all a matter of preference! You can also add noodles in the last few minutes of cooking time to make the soup more substantial and if you want to make things easy for yourself midweek then cook off the chicken in a thai curry paste instead of creating your own as in the recipe before adding the rest of the soup, juts add some slices of ginger along with the lemongrass and fish out later.
The Food Gatherer's Note: These little fritters are a little taste of summer, served alongside a salad with hummus and tsatziki. The recipe has been adapted from a Nigella Lawson's recipe in her Summer collection.