I know budgeting can be a big fat drag and many are sick of hearing about it but in economic times like these it does provide the perfect incentive to either get stuck into growing your own fruit and veges, or at least make sure you buy seasonal
produce.
The shelves and gardens are groaning with glossy purple eggplants, the sweetest most succulent corn, beautiful tomatoes, mountains of herbs and gorgeous green zucchini. Perfect ingredients for turning into these scrummy summer plates today.
The smell of thin slices of eggplant sizzling in a little olive oil will bring people from afar. Filled with a parsley pesto and soft goat cheese combination then rolled, makes for a delicious finger food or entree - especially good served hot off the grill with a squeeze of lemon and a grind of black pepper.
Zucchini, when grated, are incredibly economical - two medium-sized will make enough of these tasty little fritters for four people to nibble on while having a pre-dinner drink. Blanching a couple of the sweetest tomatoes, chopping, then adding a splash of both vinegar and olive oil - the best quality you can afford - is all it takes to make a fresh tomato sauce to dip these succulent fried treats into.
The third recipe is for sweetcorn which everyone loves when hot, sprinkled with salt and enough butter for some to drip off one's chin. Doesn't make for much of a recipe, though, so I have tried an alternative - adding a little balsamic to roll them in, then grated parmesan with chilli flakes and mint. Not for the purists but tasty and it does make for a nice change.
Chef's tip
Look for gloss and tautness when buying summer veges. Avoid soft spots or discolouration, and when buying sweetcorn ideally look for a green husk, not yellowing, with a pale tassel at the top.
