The rest of the week: courgettes are already piling up in my kitchen, strawberry season is fully here, and the World Cup is the perfect excuse to make something crispy and snackable on a weeknight. Here's what's worth cooking.
π₯ This Week's New Recipe
Sourdough Lemon Ricotta Pancakesβ
Fluffy, slightly tangy, and keep fluffy for a few days if you can keep them safe from household pancake goblins. Blueberries work beautifully on top.
π Peak Season
French Strawberry Cakeβ
English strawberries are at their best right now and this is the cake to make with them. Light crumb, fruit pressed right in, icing sugar on top. I'm making it tomorrow and I'm already looking forward to it.
βGet the recipe ββ
β½World Cup Night
Courgette & Feta Frittersβ
Crispy outside, herby and soft inside, and fab to serve hot or cold. Make a batch for a football night and serve with the yogurt garlic tahini dip - it's the right call. Courgettes (zucchini) are just coming into season too, so the timing is perfect.
βMake them ββ
Worth Making This Week
βPotato & Spring Onion Saladβ
The one I keep meaning to make every single week. Keeps in the fridge for days, works as a side with almost anything, and cooled potatoes are one of the better resistant starch sources around - your gut bacteria happily approve.
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βMiso Beans on Toastβ
I make this pretty much every week. Creamy miso sauce, spinach folded through, sundried tomatoes and basil on top, hit with Parmesan and piled onto sourdough. Your gut bugs get beans, greens, and fermented miso - plant variety in 15 minutes.
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Who's watching the footie in your house? And more importantly, what are you snacking on? Hit reply - inspo urgently needed.
See you next week!
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