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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

15 Jul courgette salad

Posted at 09:19h in recipes, vegetarian by

Courgettes really mark summer for me. It’s about this time of year that my friends with green fingers begin to graciously offer their overspill of courgettes to me. They seem to grow quite ferociously in city allotments and country patches alike. For a gardener, I believe, this success is met with equal measures of enthusiasm and ennui. Even though they’re a lovely vegetable, it can be hard to come up with new recipes to keep up with supply. So, for my gardening friends, here are two fresh ways with courgettes, to keep things simple yet interesting.

Courgette Salad

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This salad doesn’t hide the courgette under the flavours of other vegetables; instead it

Prep Time: 10 minutes

Serves 2 to 4

Ingredients

1 medium sized courgette

Large handful of rocket

2 tablespoons of green pesto

1 tablespoon of honey

1 tablespoon of olive oil

Half a teaspoon of chilli flakes

Pinch of salt and pepper

Method

  1. Wash and slice courgette into thin rounds.
  1. Arrange the courgettes on a serving plate. Dot the rocket around the courgette, making sure to not cover the courgettes too much – we really want to show them off here.
  1. Drizzle the pesto evenly around the plate.
  1. Drizzle the salad with the honey and olive oil.
  1. Finish with a sprinkling of chilli flakes, and a pinch of salt and pepper. Serve immediately, with some slices of toasted, crusty bread slathered in ricotta cheese.

 

Storecupboard essential

Pesto: Though technically pesto lives in the fridge, I consider it a storecupboard staple. I might have a jar of homemade pesto knocking around for a week or two, or maybe a pot from The Happy Pear (www.thehappypear.ie). Great for sandwiches, quick pasta suppers and drizzling on salads.

This recipe first appeared in The Irish Independent on 9th July

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