I’m already hankering after summer. This recipe is an ode to hot summers days and dinner in the garden and holidaying abroad. It’s not at all seasonal, but I had to satisfy my cravings for summer somehow, and if I can’t hop on a plane I can certainly track down some sunshine flavours from lands far hotter than this one. The recipe is from BBC Good Food, with just a few changes of my own – the addition of red chilli for a spicy kick and lemon zest instead of juice for ultra-lemony flavour (plus, this dish seems wet enough without adding more liquid). I also find their quantities a bit odd – if you use 4 courgettes you’ll end up with rather a lot more rolls than 24!
This is the ideal bite-size canapé. We had ours with glasses of Prosecco, as nibbles before the main event of homemade pizzas, but they would work really well as part of a big antipasto platter. Buy some good quality cheese and meats, put out bowls of olives and marinated artichokes and a basket of fresh bread, and you’ll have yourself the perfect sharing starter, if not a meal in itself.
Ingredients (makes between 25-35 small rolls) 25g pine nuts 250g ricotta 1 small red chilli, seeds removed and flesh finely chopped Zest of 1 lemon 1 small bunch of basil, finely chopped 2 small courgettes Olive oil Balsamic vinegar
Salt and pepper