Slice the zuchini, grill in a hot griddlepan, serve with grated pecorino cheese, drizzle with honey
Mushrooms, shallots, blue cheese
Slice the mushrooms, not too thin and the shallots. Fry in a little butter till just
browned. Put on the beard, cover with blue cheese and put under a hot grill till the cheese
has melted.
Tomato, cheese and coppa
Slice diaginally a French baguette. Put on sliced, if possible, black tomato, then some
cheese. In the meantime fry some thinly sliced coppa or pancetta in a dry pan. Dry on
kitchen paper. Put on top of the cheese
Mushrooms stuffed with broadbeans, crispy pancetta and blue cheese
Brown the mushrooms in some butter, cook the broadbeans for 3 mins, fry the pacetta.
Stuff everything in the mushrooms, cover with some blue cheese and put under a hot grill.
Shrimps, charmoula-mayonaise
Cook some asparagus al dente and cut each in 3 parts. Fry pancetta crisp and dry on
kitchenpaper. Arrange asparagus in 2 small shallow ovendishes. Crumble blue cheese over
it. Whisk half an egg with some cream and pour over the asparagus. Add the pancetta. Put
in the hot (180C) oven for 15 mins.
Thai shrimp and Basque mackerel
We love the sausages from the English butcher on our market. Cumberland, Lincolnshire. These aremade from his chili and ginger sausages, as thick as a finger. We remove the skin. Cut them in 5 cm pieces and roll them in puff pastry. Cover them with a whisked egg and put them in a 200C oven for about 20 mins. Can be frozen. Yummie.
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