Spatchcocked chicken, roasted onion and sweet potato and a new courgette/zucchini dish
Joy!
We sat on the terrace last night and ate this simple meal, while Beau played tag with the cows…
and the harvesters were hard at it in the field beyond the road.
Just the three of us–our friend Romaine came back with us from London.
The chicken she and Meredith bought would serve six and there were more onions and an extra sweet potato in the basket for unexpected guests.
The kilo of courgettes–slow cooked and melting–would easily stretch to six.
Happy to be home–we tucked in.
The courgettes/zucchini recipe is from Skye Gyngell’s version in her book How I Cook.
It is cooked slow and is mushily delicious with a little kick from the chili.
for 4
1 lb courgettes/zucchini--sliced thin
2 garlic cloves–sliced thin
1 small dried red chili–chopped
a handful of mint (if you have it)-chopped
salt and pepper
1 tblsp olive oil
- In a medium pan, gently soften the garlic and chili in the oil.
- Add the sliced courgettes/zucchini and turn them over in the oil to coat them thoroughly.
- Season generously with salt and pepper.
- Turn again to distribute the seasoning.
- Cover the pan and cook for forty minutes on a very low heat.
- Uncover and fold in the mint, if you have it–which we have, but I forgot it!
I made it again today with a pound (500 grams) of the courgettes and we enjoyed it tepid as a salad.
Robin Ellis 
Room at the table for 2 more?? Welcome back!! 🙂
I’ve missed your posts, Robin! Everything looks delish, and will try the courgettes.
What a beautiful table. The sight of it made me put down the piece of tupperware that contained supper. Good to hear from you, again.
Sheila
What an absolutely beautiful repast…
Oh, my gosh, Robin! Looks scrumptious. Glad to hear I’m not the only one to forget to add ingredients–especially when I’ve made the extra effort to get them. 🙂 And once again I’m so jealous of your lovely tomatoes. They look lovely–odd shaped, fully colored from sun ripening. I am so not looking forward to Alaska’s excuse for tomatoes when we return from the midwest. Right now every corner has a corn and tomato stand, and that keeps me jazzed for this Minnesota summer heat. Welcome back!–and thanks for another great meal to try.
Funny that a lot of English people do not know how to cook courgettes and never try them. We only learnt through our Italian neighbours and love eating courgettes now.
Beautifully colourful table, Robin. If only our weather would abate, al fresco eating might be possible in the soggy UK. I shall try the courgette dish very soon.
Thank you, Meredith, for brightening up a rather grey morning with your lovely photos.
Meredith Robin that looks just so summery,I can almost taste it, and to acutally sit out and eat it under the under the sun .Oh Bliss.
Those cows look like they carn’t quite beleive their eyes at Beau’s turn of speed,
err what WAS that going by?
Sorry got my i’s & e’s mixed up should be believe.
Uhmmm delicious!!
Oh, your table looks wonderfully delicious. I wish we had some sun to be able to eat out of doors.
Fabulous photos. May I ask what camera Meredith/you use – the results are always lovely. Someone alleviated me of my digital camera about a year ago – and I really would like to replace it.
When you write your second cookbook, you will have your cover photo! Wow!