Internet and Crossword

Flags, music and more on Somerset Day

Maria Gregg, manager of Glastonbury’s Cancer Research shop, arranged a Somerset-themed display to mark the day

The Grey Dogs jazz band played at Castle Cary market Somerset flags reflected in the water at Castle Cary’s Horsepond

Tom Lang, who retires as Deputy Lieutenant in June, presented a replacement Somerset flag to Lunn’s Filling Station/Simply Fresh on the A38 at Lower Weare near Axbridge. The personal gift was made in appreciation of the dedicated service to the local community by the staff throughout the pandemic

Somerset Morris joined the celebrations with some socially distanced dancing

Unlocking summer with fingers crossed

Everything seems to be a bit late this year, but maybe that means we will have great With JUNE MACFARLANE summer things like strawberries for longer. Summer veg like courgettes will arrive, sometimes in great numbers! I am often disappointed by shop-bought falafel, which I love, so at this time of year I like to make my own. Do try them!

STRAWBERRY & MASCAPONE TART

A billowy dessert making the most of strawberries

INGREDIENTS

This is high season for (for eight) 75g butter 250g sweet oat biscuits 250g mascarpone strawberries so make them a feature in this billowy tart. 250g plain Greek yoghurt 1 tbsp caster sugar 2 tsp vanilla extract 400g strawberries, hulled METHOD Melt the butter in a small pan. Whizz the biscuits in a food processor until they resemble sand or put into a Ziploc bag and bash with a rolling pin. Put the crumbs in a bowl and mix the butter in thoroughly. Press into a tin with a removeable base. Chill until firm. Mix together the mascarpone, yoghurt, sugar and vanilla. Pile on to crumb base and arrange strawberries on top, sliced or halved. Chill until needed. Dust with icing sugar to finish.

Homemade falafels are perfect as part of a mezze

FALAFELS

INGREDIENTS

Popular all over the Middle East and great as a part of a mezze spread.

METHOD Cover the chickpeas in cold water and soak overnight. Drain, rinse and dry thoroughly. Whizz in a food processor to consistency of breadcrumbs. Add parsley, coriander, onion, garlic, flour, salt, cumin, dried coriander and black pepper and blend to a paste. Put into a large bowl and chill for one hour. When ready to use, fold in baking powder.

Heat the oil in a medium pan to 185°C/365°F. Form the mix into round balls and flatten slightly. Fry a few at a time for about six mins until browned and cooked through, allowing oil to come back to temperature between batches. Drain on kitchen paper.

Serve hot or warm with pitta bread and a salad. You need a sauce for these: yoghourt and mint is good, so is a tahini dip, or even tomato ketchup! (makes about 25) 500g dried chickpeas Big handful of parsley leaves Medium handful coriander leaves 1 small onion, quartered 1 garlic clove, chopped 2 tbsp flour 1 scant tbsp salt 2 tsp cumin 2 tsp dried coriander 1 tsp black pepper 1 tsp baking powder Vegetable oil for frying

BAKED COURGETTES INGREDIENTS

A starter for when you just have too many courgettes!

METHOD Preheat oven to 180°C. Score the cut sides of the courgettes, put into a small roasting dish and rub with oil. Mix together the olives, pecorino, rosemary and breadcrumbs. Season and add a little oil. Spoon over the courgettes and press down a little to steady. Drizzle some oil over the top. Bake for about 45 mins, until cooked through. Any spare stuffing can be cooked separately. (for four) 4 medium courgettes, halved lengthways 4 tbsp black olives, stoned and chopped 6 tbsp grated pecorino cheese 2 tbsp chopped rosemary 4 tbsp breadcrumbs Olive oil