Sunday Magazine – May 26, 2019

serving plate with the grilled yellow

courgette. Spoon on the dressing

and scatter with sunflower seeds

and Parmesan shavings.

To order California: Living + Eating:

Recipes Inspired By The Golden

State (£22, Hardie Grant), by

Eleanor Maidment, call the Express

Bookshop with your card details

on 01872 562310, send a cheque

or postal order, payable to The

Express Bookshop, to California

Offer, PO Box

200, Falmouth,

Cornwall TR11

4WJ or see

expressbook

shop.com.

UK delivery

is free.

S MAGAZINE ★ 26 MAY 2019 45

FOOD

● Add the tomatoes, fry for

another 2-3 minutes, then add

the fish stock to the dish and

bring to a gentle simmer. (You can

set the dish aside at this stage,

then reheat when you’re ready

to continue.)

● Nestle the fish, prawns and

mussels into the gently simmering

sauce, grind over some black

pepper and cover the pan with

a lid (or use a sheet of kitchen

foil topped with a large plate or

chopping board). Uncover after

6 minutes and check everything is

cooked through. If not, recover and

check after another 2 minutes.

● To serve, remove the lid and

discard any unopened mussels.

Check the seasoning – it may

benefit from a little salt and a firm

squeeze of lemon juice. Serve

scattered with parsley, the

reserved chopped fennel fronds

and some lemon wedges.

Rhubarb, strawberry

and oat crumble

Serves: 4

Preparation time: 10 minutes

Cooking time: 25 minutes

250g (9oz) rhubarb, cut into

1cm (½in) pieces

2 tbsps water

1 tbsp golden caster sugar

200g (7oz) strawberries, sliced

50g (2oz) soft light brown sugar

50g (2oz) plain flour

50g (2oz) jumbo oats

A pinch of fine sea salt

50g (2oz) unsalted butter, cubed

and chilled

To serve:

Single cream, crème fraîche or

vanilla ice cream

● Place the rhubarb, water and

caster sugar in a small saucepan,

place over a medium heat and

simmer for 2 minutes. Tip into the

base of a small-medium baking

dish of about 1 litre (1¾ pints in

volume) or into smaller, individual

ovenproof dishes. Allow to cool,

then stir in the strawberries.

● Preheat the oven to 180°C

fan/350°F/gas mark 6.

● Put the brown sugar, flour and

oats in a mixing bowl with the salt.

● Add the butter and rub together

with your fingertips to make a wet,

clumpy crumble, then sprinkle over

the fruit, piling it slightly higher in

the middle. Bake for 20 minutes.

● Serve with single cream, crème

fraîche or vanilla ice cream.

Courgette, lemon

and Parmesan salad

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes

1 green courgette, ends trimmed

1 yellow courgette, ends trimmed

1 tbsp olive oil

Sea salt and freshly ground

black pepper

For the Parmesan and

lemon dressing:

2 tbsps extra virgin olive oil

2 tbsps lemon juice

2 tbsps finely-grated Parmesan,

plus extra shavings to garnish

2 tsps toasted sunflower seeds

● Use a vegetable peeler to pare

long strips of the green courgette

(save the core to add to soups or

smoothies). Place in a large bowl

of iced water.

● Slice the yellow courgette into

coins just under 1cm (½in) thick.

Toss in a bowl with olive oil and

season with salt and pepper.

● Heat a barbecue or griddle pan

over a medium-high heat and

cook the yellow courgette for 2-3

minutes on each side, until nicely

charred and tender. Remove from

the pan and allow to cool slightly.

● Mix all the dressing ingredients

together and season with a little

salt and pepper. Don’t worry if the

Parmesan clumps a little in places.

● Lift the green courgette ribbons

from the water and drain them well

on paper towel. Arrange on a

Courgette,

lemon and

Parmesan salad

© NASSIMA ROTHACKER

●S