THE SUN-SOAKED PLATE...Mediterranean recipes for family and friends

  I really love the summer, but as the days get longer with clear blue skies and long, hot, sticky nights, the intense heat can sometimes be a little too much to bear. At times like these we need to find some refreshing, delicious ways to us cool down and a frozen ice cream is very tempting and often hits the point. The truth is whether you’re 8 or 80, you’re always the perfect age to enjoy a lovely ice lolly but if you take just a little time to make them yourselves at home, they can also be a healthy, thirst-quenching snack.

Zucchini Time A courgette tastes of the sun and makes for a perfectly simple summer supper. They are their best from June to September, so we should be making the most of them right now. I love courgettes just simply sautéed in olive oil but they are extremely versatile and can be cooked in so many different ways. Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes. They do not need peeling. Slice off each end and prepare as recipe directs. It's best not to boil, as they will become mushy and lose their flavour. Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir-fry, Stuffed or fried in a light batter as chips.