1 tablespoon extra virgin olive oil
4 green zucchini (courgettes), cut into large batons
2 rindless bacon rashers, thinly sliced
20 g (¾ oz) unsalted butter
2 lemon thyme sprigs
50 g (1¾ oz/½ cup) finely grated
Heat a frying pan over medium–high heat. Add the olive oil and zucchini and cook for 4–5 minutes, or until golden in colour, adding the bacon and butter halfway through.
Add the thyme and season with sea salt and freshly ground black pepper. Remove the mixture from the pan and strain.
Transfer to a warm serving dish, sprinkle with the parmesan and serve.
This simple one-pot wonder is a different way to roast lamb. While it takes around three hours to slowly cook, you’ll be rewarded with juicy, tender meat with a huge...On March 28, 2014
Serves 8-10On May 16, 2014
Serves 4On September 19, 2013
IMMUNITY-BOOSTING ELIXIROn September 29, 2016
There’s no reason to deprive yourself, or those you love, of a chocolate fix when you can make this seriously easy, yet beautifully presented cake. If pomegranates are not in...On June 2, 2017
Serves 6On October 24, 2013