Picked our first red pepper today (we have had a couple of green ones already that have fallen off early). Time to celebrate with a new recipe…
This is a little sneak peak into my cookery book for using up surpluses of vegetables and fruit from the garden or market – which is getting closer to being ready…
Late Summer Fry
-2 large potatoes (or the equivalent as small potatoes), cut into chunks -1 medium sized courgette, sliced -4 broadbean pods, shelled -300g runner beans, sliced –Olive oil, for frying -1 large pepper, de-seeded and sliced -1 fennel bulb, diced
- Bring three pans of water to the boil. In one, boil the potatoes until cooked, approximately 15 minutes. In another, boil the courgette and broadbeans, in the last, the runner beans. When cooked, drain and set to one side.
- In a non-stick pan, heat the olive oil and add the sliced pepper and fennel. Over a high flame, fry until they start to brown. Add the boiled courgette and broadbeans, turning the flame down to a simmer. Stir them in. Remove from the heat – you want the courgette and broadbeans to only be slightly browned – and serve over potatoes and runner beans.