Brunch idea At the end of the summer, Granny always had plenty of zucchini hanging on the vines in her garden. She would serve these fritters hot, but I like to prepare them ahead and offer them room temperature for a late morning brunch buffet.
Love this dish! Quick asparagus and mushroom stir-fry with a scrumptious Asian garlic sauce. You can easily change it up with your own favorite veggies! (vegan, gluten-free) (add lots of extra garlic and a little more soy sauce)
Slutty No-Carb Pasta - The Londoner 3 courgettes (zucchini) Anchovies (you wont taste them, they just give a salty richness to the dish) 2 cloves of garlic Handful of capers Handful of pitted black olives Chilli flakes Tin of tomatoes Olive oil Parmesan