FOOD & DRINK
In the kitchen By our cookery writer, Zoë Garner
F
inally, summer is upon us, roll on eating al fresco! Here are a few of my mid-year favourites, first up a cross between a soup and a stew, packed with vegetables and beans, making it the perfect light lunch, followed by some fresh Jersey crab, which always feels like a real treat, and its delicate flavour means it only needs minimal cooking time. And to finish off I’ve mixed up a refreshing strawberry mojito to sip in the summer sun. Enjoy!
Summertime stew Serves 4
1tbsp oil 2 leeks, finely sliced 1 courgette, finely chopped 1litre hot vegetable stock, preferably Marigold Boulion 400g tin cannellini beans, drained and rinsed 200g green beans, chopped 3 tomatoes, chopped 3 garlic cloves, finely chopped Large handful of fresh basil. 40g freshly grated parmesan
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1 Heat the oil in a large pan and fry the leeks and courgette for 5min, or until softened. Add the stock, 3/4’s of the cannellini beans, all the green beans, half the tomatoes and simmer for 5min, or until the vegetables are tender. 2 Meanwhile, put the remaining cannellini beans and tomatoes in a blender, along with the garlic and basil, and blitz until smooth. Add to the soup, along with the parmesan, and stir through, cook for a further 1min. Ladle into bowls and serve immediately.
