Sumary of Nigel Slater’s recipes for courgettes and mushrooms, and for oloroso ice-cream:
- Tonight, a pan of green and yellow courgettes and mushrooms, cooked with olives, basil and fat cloves of summer garlic.
- There will be ice-cream to follow, each scoop served with a slice cut from a ripe cantaloupe.The courgettes are cooked over a moderate heat, so they become fully translucent, their cut sides lightly goldenCare has been taken to choose the smallest courgettes, the ripest melon.
- Those courgettes are cooked over a moderate heat, so they become fully translucent, their cut sides lightly golden.
- The mushrooms are the common brown chestnut variety.I have squeezed lemons and picked basil from a pot on the window ledge for a dressing for the courgettes, and tossed them with chopped salty green olives and a thin bunch of garlic chives.
- The chives have flowers like tiny white stars – irresistible – and I add them, too.The melon’s green skin is heavily ridged with a rough spider-web of netting – a sign it is ready to cut – and has been chilling overnight in the fridge.
- Most of the melon in this house is eaten with burrata or chalky white feta, but today it accompanies homemade ice-cream, a simple, hand-stirred recipe, and scented with pale sherry and citrus zest.
- It tastes like lemon syllabub, only lighter and more refreshing.
- As I bring lunch to the garden table, a butterfly comes, too.Courgettes and mushrooms with green olives and basilThe small, green-freckled and lightly ridged courgettes I prefer can be elusive.