JK's kitchen

I go mad when it's courgette, lemon and mint. Sometimes I feel like I really  want to get back to the veg. I felt like celebrating the noble courgette so I fell back on an old favorite a creamy courgette and min gratin and in contrast a rich stuffed tomato and pepper. In kinder times I think I would have served this with a rocket salad to cut the richeness but there is a bit of luxury here. The gratin Courgette (Enough to fill you vessel, sliced into rounds as thin as you can be bothered to make them) Lemon (About equal to the number of courgettes you're using.) Parmesan (about 300 grams grated finely) Mint (I used a sprinkle of dried mint per batch of courgettes, I would have preferred to use a fresh Chiffonade but i didn't have any fresh and dried worked out fine) Quark (this is a kind of low fay yogurty soft cheese but i think any kind of cream cheese would work) Milk (a splash) Flour (a heaped tablespoon) Breadcrumbs (enough to cover) Oil (a small amoun...

'I bought so much beetroot, I think this is the last of it' I bought approximately 2,000 packs of beetroot for two reasons. the first is that i love it earthy and sweet. The second is that it was on offer. beetroot is stunningly under used relegated to borscht and the kind of salad made by people over sixty.this recipe l like to flatter myself is a bit more dynamic than that and hits, for me at least, that spicy, sweet, salty, fresh  dynamic that really makes food worth eating. It's also quite easy. Mostly an assembly job. Beetroot salsa Beetroot (the cooked vacuum kind, not pickled. Chopped into fine cubes) Tomato (chopped quite small) Onion (a very fine chop, as fine as you can) Chilies (I used green but red would be better, Chopped finely enough to make it spicy but not hot) Dill (chop finely this is your main herb so make sure this is the prominent taste above coriander) Coriander (chopped) Lime (one, juice) Salt (season aggressively the beetroot needs it...