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.
GF / F OPTION / SF / V / VG OPTIONOn May 20, 2016
SERVES 4On February 17, 2017
SKIN-GLOW SMOOTHIEOn February 10, 2017
Terrines can sometimes be a bit labour-intensive but this one couldn’t be simpler. It makes a great starter if you have a group of friends coming for dinner, and can...On November 18, 2016
WHEAT FREE / DAIRY FREE / EGG FREEOn May 16, 2013
There’s nothing quite like remaking an old favourite using new ideas and new ingredients, and this nourishing banana bread wins people over time after time, even though it’s quite different...On May 6, 2016