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Ingredients

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• 2 medium courgettes
• 1 large aubergine
• 2 free-range eggs, beaten
• 100g plain flour, seasoned
• Olive oil
• 200g tomato relish
• 2 buffalo mozzarella balls
• 75g shaved Parmesan
• Malden salt
• Freshly ground black pepper

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Method

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Slice the courgettes and aubergine lengthways, 4-5mm thick. Heat a ribbed griddle pan (or barbeque); brush courgette slices lightly with olive oil, season and grill – just 30 seconds a side to colour.

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Heat a good centimetre of olive oil in a large frying pan. Dip the aubergine slices in seasoned flour, then into beaten egg, fry for 1 minute in the hot olive oil. With tongs, turn the aubergine slice and fry until light golden for a further minute. Drain slices on kitchen paper.

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Slice the mozzarella balls 4-5mm thick. Lay a fried aubergine slice on a baking sheet, spread a 5mm layer of tomato relish, lay a couple of courgette slices on top. Some shaved Parmesan and sliced mozzarella on the courgette. Repeat the process again laying aubergine, tomato relish, courgette and finally a last generous layer of Parmesan and mozzarella.

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The listed ingredients are sufficient for 2 Parmigiano stacks.

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Bake in a pre-heated 180°C/350°F/Gas 4 oven for 30 minutes until the cheeses have melted and the tomato relish is bubbling.

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Serve with roquette, basil, blushed tomato, olives and a little balsamic.

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Tomato relish – makes 200g

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• 1kg ripe tomatoes
• 2 shallots, peeled and finely chopped
• Olive oil
• Sugar, Malden salt, freshly ground black pepper.

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Method

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Skin the tomatoes by cutting a little cross in their bottoms then drop them into rapidly boiling water for 30 seconds. Fish them out – their skins will now easily slip off.

Ingredients

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• 50g butter
• 450g arborio rice
• Splash white wine
• 900ml pints vegetable stock, warm
• 100g beetroot, cooked, chopped
• 5 spring onions, finely chopped
• Salt and freshly ground black pepper
• 200g buffalo mozzarella
• Plain flour, for rolling
• 1 free-range egg, beaten
• 150g fresh breadcrumbs

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ÌýMethod

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Melt the butter in a heavy-based saucepan over a low heat. Add the rice and stir, cooking for 2-3 minutes, or until the rice become translucent around the edges. Add the wine and cook for a further minute, or until it evaporates.

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Add a ladleful of warm stock to the pan and stir the rice. When all the liquid has been absorbed add another ladleful of stock and continue doing so until all the stock is used up and the rice is tender.

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Stir the beetroot and spring onion into the rice. Season to taste with salt and freshly ground black pepper and set aside to cool.

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Roll the rice into 8-10 balls. Flatten each ball and place a piece of mozzarella into the centre, and then fold the rice around the cheese.

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Roll the risotto balls in flour, then egg, then breadcrumbs.

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Heat enough oil to shallow fry in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. Carefully place a few risotto balls into the hot oil and fry for a 3-4 minutes, or until the outside is brown and crisp. Cook the risotto balls in batches, removing with a slotted spoon when cooked.

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Drain on a plate lined with kitchen towels.

Ingredients

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• 110g unsalted butter
• 175g caster or granulated sugar
• 3 eggs, beaten
• 4 tbsp milk
• 175g self-raising flour
• 2 medium courgettes, grated
• 1 tspn baking powder
• Grated zest of 1 lemon

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For the drizzle: Ìý

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• Juice of 2 lemons
• 110g caster sugar

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Method Ìý

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Preheat the oven to 180°C. Line a 22cm square brownie tin with greaseproof paper.

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Beat the butter & sugar together until light & fluffy, then add the eggs & milk bit by bit. Fold in the flour, courgettes, baking powder & lemon zest. Pour the mixture into the prepared tin & bake for 25 minutes.

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While the cake is baking, make the drizzle by mixing the lemon juice with the caster sugar.

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Once the cake is ready, remove from the oven. Allow to cool for 5 minutes, then turn out onto a plate. While still warm, pour the drizzle evenly all over the top. Allow to cool completely, then cut into rectangular fingers.