“A few of my favourite summer ingredients are strawberries, summer cabbage, summer squash and courgettes. Ideally summer food should be light and simple, with great emphasis on fresh flavours and interesting ingredient combinations.”
1kg courgettes cut into chunks
250g potato peeled and cut into small cubes
1 onion peeled and sliced
2 garlic cloves crushed
1 stick of celery sliced
1 leek sliced
1 vegetable stock cube
1 tsp fresh basil chopped
1 tsp fresh oregano chopped
1 tsp fresh chives chopped
Parmesan to sprinkle
Heat olive oil in a large pan and add the sliced onion, leek, celery and crushed garlic. Lightly fry for about 5 minutes to soften.
Add the chopped potatoes to the pan, cover with half of the stock cube mixed with boiling water, bring to the boil and then reduce to a simmer for about 15 minutes until half cooked.
Add the courgette chunks, salt and pepper to taste, chopped oregano and basil and the rest of the stock cube mixed with boiling water, bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked.
Either rub through a sieve or put through a blender to make a smooth purée.
Return to a clean pan, reheat and add grated Parmesan and chopped chives without boiling.
Serve immediately with a sprinkling of cheese on the top of the bowls.
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