Pocket-friendly Summer melon and prawn salad

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Grilled baby marrow and anchovy bruschetta

Grilled baby marrow and anchovy bruschetta

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

8 baby marrows
1-2 T olive oil
Juice of ½ lemon
4 chopped anchovy fillets
1-2 crushed dried chillies
Crème fraîche

Method

Thinly slice baby marrows and toss in olive oil. Fry in a very hot griddle pan until charred on each side.

Squeeze over the juice of ½ lemon, season to taste and add chopped anchovy fillets and crushed dried chillies.

Grill thick slices of French baguette until golden, then top with the baby marrow mixture and a spoonful of crème fraîche.

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Pocket-friendly Summer melon and prawn salad

Harissa steak with autumn apple slaw

Apricot and vanilla rice pudding

Spinach and feta frittata

Balsamic-glazed lamb steak

Peri-peri ostrich steak with crusty French loaf

Salmon and avocado salad with soft-boiled eggs

Gnocchi with a creamy cider and bacon sauce

Puff pastry berry pots

Spicy red lentils and crisp tofu

Roast vegetable puttanesca with wholegrain penne

Grilled baby marrow and anchovy bruschetta

Grilled baby marrow and anchovy bruschetta

Ingredients

Method