Quick Easy &
COURGETTE, PEA AND PESTO SOUP Serves 2
1. Dice 2 courgettes. Slice half a third courgette into ribbons (reserve ribbons) and dice remainder. 2. In a large pan, fry diced courgettes in 1 tbsp olive oil until tender. 3. Add 1 small crushed garlic clove for 1min. Add 600ml vegetable stock, 1 small, peeled, chopped Maris Piper potato and simmer for 20min. Reserve 1 tbsp from 150g defrosted, frozen peas. Add remaining peas and 3 tbsp pesto to the pan. Return to a simmer for 3min. 4. Carefully whiz the soup with a stick blender or in a food processor until smooth. 5. Divide soup between 2 bowls. Sprinkle with the reserved peas and the courgette ribbons.
COURGETTE AND RICOTTA TARTS Serves 4
1. Preheat oven to 200˚C (180˚C fan). 2. Line a rimless baking sheet with baking parchment and unroll a 320g pack ready rolled puff pastry onto it. Cut into quarters and score a 1cm border around the edge of each. Prick with a fork within border. Bake for 15-20 min. 3. Meanwhile, mix 200g ricotta cheese, 150g natural yoghurt, 2 crushed garlic cloves and juice ½ lemon. Season. Carefully remove pastry from oven and press centres down. Spread ricotta mixture within border. 4. Mix ½cm slices from 2 small courgettes with 1 tsp oil and juice ½ lemon. Season. Layer over ricotta. Bake for 5min. 5. Divide tarts between 4 plates and serve with a handful of rocket.