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les-degustations-ugo · 24 days

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🍷🇺🇸 And 🇫🇷

Description of the pinned domain in the comments

🇬🇧Hello corkscrew lovers. And you, do you like Côtes de Provence Blanc?

🍷AOP Côtes de Provence Blanc 2023 cuvée Les Terrasses de la Courtade du Domaine de la Courtade

🍇Rolle, Sémillon

💰19.00€ / bottle

👁️A light yellow color

👃A nose with notes of exotic fruits, flowers, citrus fruits.

💋A delicious blend of Rolle Sémillon that awakens the taste buds. A generous and refreshing mouth. Captivating aromas of pineapple, yellow peach, nectarine, lemon and grapefruit. A persistence in the mouth that ends with exquisite saline notes. This Côtes de Provence Blanc captivated my palate.

🧆Tasted on Zucchini Flower Fritters

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🇫🇷Hello les amoureux du tire-bouchon. Et vous, les côtes de Provence Blanc vous aimez ?

🍷AOP Côtes de Provence Blanc 2023 cuvée Les Terrasses de la Courtade du Domaine de la Courtade

🍇Rolle, Sémillon

💰19, 00€ / bouteille

👁️Une robe de couleur jaune clair

👃Un nez sur des notes de fruits exotiques, fleurs, agrumes.

💋Un mélange délicieux de Rolle Sémillon qui éveille les papilles. Une bouche généreuse et rafraîchissante. Des arômes envoûtants d'ananas, de pêche jaune, de nectarine, de citron et de pamplemousse. Une persistance en bouche qui se termine par des notes salines exquises. Ce Côtes de Provence Blanc a captivé mon palais.

🧆Dégusté sur des Beignets de fleurs de courgettes

🥘Quelques accords mets et vin🥘 : Bouillabaisse, Brandade de morue, Calamars, fromage de chèvre, Dorade au fenouil,....

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞.

Dégustation non rémunéré

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

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🇬🇧Domain Description 🇬🇧

Bordered on both sides by the Mediterranean, Domaine La Courtade extends over 35 hectares spread over the hillsides and the plain. Created in 1983, the vineyard now produces Côtes de Provence in 3 colors, white, red and rosé.

The terroir of the vineyard is exceptional. On the hillsides, it is mainly composed of crumbly metamorphic schists and clays that store water while allowing the roots to pass very deeply in search of nutrients. The vine flourishes there and then produces berries full of juice.

On the plain, the terroir offers a richer, sandy and schistose soil, just as suitable for growing vines.

This unique terroir, combined with a maritime climate that tempers the extremes, produces wines of character with good aging potential.

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🇫🇷Description du Domaine 🇫🇷

Bordé de part et d’autre par la Méditerranée, le Domaine La Courtade s’étend sur 35 hectares déployés sur les coteaux et la plaine. Créé en 1983, le vignoble produit aujourd’hui des Côtes de Provence déclinés dans les 3 couleurs, blanc, rouge et rosé.

Le terroir du vignoble est exceptionnel. Sur les coteaux, il est composé essentiellement de schistes métamorphiques friables et d’argiles qui emmagasinent l'eau tout en laissant passer les racines très profondément à la recherche de nutriments. La vigne s’y épanouit et produit alors des baies gorgées de jus.

Sur la plaine, le terroir propose un sol plus riche, sablonneux et schisteux, tout aussi propice à la culture de la vigne.

Ce terroir singulier, associé à un climat maritime qui tempère les extrêmes, produit des vins de caractère avec de belles capacités de garde.

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pineapplejalapenorelish · 3 years

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Comforting Pop-In-The-Mouth Snacks That Go Well With Pineapple Relish

The small popping bites straight out of the oven or fryer are something no one can resist. With their crispy outer and soft, melt-in-the-mouth insides, bite sized snacks are a great hit for parties and casual snacking times too. If you are someone who enjoys the delightfully sweet and spicy flavours of a pineapple and jalapeno relish, then here are some interesting snack ideas that you can use for your next bingeing party:

1. Mysore bonda: The instant Mysore bonda, a staple of South India, is best enjoyed piping hot! It has a soft texture that makes it quite popular and it can be made with minimal waiting. Serve it with the pineapple relish for an interesting burst of flavours.

2. Hush puppies: A classic American dish, tater tots are traditionally made with cornmeal but you can swap the cornmeal for regular flour and pureed corn kernels. Serve them piping hot with the pineapple jalapeno relish for an interesting and exotic snack.

3. Mini pretzels: Perhaps one of the most popular bar and finger foods, mini pretzels are a great choice for some light snacking before a meal. Serve them with the pineapple jalapeno dip and tingle your taste buds when you eat them the next time. Look for the plain ones or even the sesame ones which have that added crunch and nuttiness from the sesame seeds.

4. Tater tots: A variation on the classic French fires, tater tots are potato balls that are fried with a crumbed exterior for a crisp on the outside and mushy soft on the inside. A great food for kids, tater tots can be served with the sweet and spicy pineapple jalapeno relish when setting up a platter for game or movie night for a larger crowd.

5. Zucchini fritters: If you like the soft texture of zucchini, then the fritters made with them will be a great snack for you. The crispy light batter fried zucchini is a treat that is best enjoyed with the pineapple relish. Moreover, you can add to your enjoyment with the seasonal zucchini flowers fried in batter and serve with the relish too.

If you are looking for that perfect relish to serve with your foods, then try the pineapple jalapeno relish from Earthmade Organix that brings the refreshing combination without any harmful chemical additives.

#jalapeno dip pineapple jalapeno relish pineapple relish

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angelkin-food-cake · 7 years

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hello, can I request some snacks/sweets for a rabbit kin? I was hoping for any snack that's very crunchy and easy to make, I love veggies but I cant eat spicy things also chewy stuff is the best so if there are any chewy sweets you can think of that are maybe fruit flavored that would be rad!! and if you can find anything that is mini or can be made in very tiny sizes that would be awesome!! also no meat please! tysm

Hi there, dear!

Here’s some recipes for you. I don’t have very many crunchy snacks but maybe these will be okay. ^^

Italian Herb Baked Spinach Chips

Zucchini Blossom Fritters

Cherry Tomato Tulips

Chive Flower Tempura

Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

Sun-Dried Tomato Basil Pinwheels

Caramel Apple Truffles

White Chocolate Orange Blondies

Raspberry Chocolate Nougat with Pistachios and Currants

Raspberry Almond Blondies

Sanshoku Dango

Hope you like this, a lot of them are already small or you can make/cut them as small as you want.

Thanks for the request! ♥

#ask #anon #rabbitkin #otherkin #request

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biofunmy · 5 years

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36 Hours in Naples, Italy

A city of glorious but tattered beauty, known for its vibrancy and, yes, a frisson of menace, Naples is now humming with visitors. In this Mediterranean capital watched over by the still-kicking Vesuvius volcano, tourist numbers have more than doubled since 2010, crime has dropped (notably, the murder rate is down 44 percent in 2018 over the previous year, according to the Ministry of the Interior), and the intransigent piles of trash are far fewer. Elena Ferrante’s beloved Neapolitan Novels (and the ongoing HBO adaptation of them) — along with the gritty “Gomorrah” books, movie and TV series — has roused curiosity about a destination long considered little more than a steppingstone to Capri, Ischia and Amalfi. And while the Museo Archeologico, with its extraordinary collection of antiquities, remains a bit neglected, most of the city’s art, culture and social scene are on an optimistic bender, and the charms of Naples — the Baroque excess, the indulgent cuisine, the mesmerizing fugue state of it all — beckon as they did in the city’s Grand Tour glory days.

Friday

1) 3 p.m. Dream home

Naples is a city of masquerades, of staged operas and tromp l’oeil pomp. Acquaint yourself with the pageantry at the Villa Pignatelli, a house museum built as a private mansion in 1826, which harks back to the end of Naples’ heyday during the Bourbon reign here, when the city was one of Europe’s most dazzling capitals. It’s not quite the Reggia di Caserta (the 1,000-plus room palace 18 miles outside Naples, built on the model of Versailles), but this neo-Classical jewel is a sumptuous introduction to the florid tastes of the city’s golden age, with its gilded chandeliers, frescoed Pompeii-style bathroom, intricate boiserie panels and spectacular English garden, all putting on the airs of earlier illustrious eras. Admission: 5 euros, or about $5.50.

2) 5 p.m. Chic boutiques

The Chiaia neighborhood offers a slew of Italian luxury brands, but also some distinctively local shops, like Livio De Simone, a fabric printer since the 1950s. The house’s nearby atelier silk-screens a line of dresses, bags and textiles whose bright, geometric patterns carry over to the store’s ceramics made in nearby Vietri. In this city renowned for sartorial men’s wear, custom-fitted suits and shirts may require time, but Naples’ artisan tie makers offer quicker gratification, as at Ulturale, where handmade, tailored neckwear is available in a rainbow of classic versions with good luck charms sewn inside. For an even more colorful adventure, stop into Dr. Vintage, where the owner, Rosario Recano, regales visitors with tips for his city while showing off his pristine secondhand designer collection. And jewelry lovers can tuck over to Leonardo Gaito on Via Toledo, a family-run shop that’s been around since 1864, where new works from local artisans complement antique creations.

3) 7 p.m. Aperitivo up high

On Via Toledo, the main street known as Spaccanapoli (“Naples splitter”), take the funicular to the upscale neighborhood of Vomero, a long sleepy enclave that’s home to a handful of spirited destinations. Start with Riot Laundry Bar, a concept store run by a young team, and a magnet for the reawakened music scene in Naples. Beyond the street wear and ecological jeans on offer, there’s an energetic ground-floor bar (beer, 5 euros) and Futuribile, a basement record shop with Italo disco, boogie and 1980s-era albums recorded in Naples. Opening at 8 p.m. up the block, Archivio Storico is improving the art of drinking in Naples with cocktails (around 10 euros) based on antique Neapolitan recipes as well as classic American styles, served in an underground network of intimate grotto rooms.

4) 9 p.m. Family dinner

Just behind the waterfront promenade, Casa di Ninetta serves what the owner, Carmelo Sastri, calls “my mother’s and my grandmother’s home-cooking” in this decade-old operation run with his sister, the well-known Italian singer and actor Lina Sastri. Under an ornate, late-19th-century ceiling, with classical music in the background, the restaurant prepares magnificent renditions of Neapolitan traditions, like bocconcini di baccalà (fried codfish balls; 10 euros), and the dense onion ragù of pasta Genovese (11 euros). Cleanse your palate with a basil amaro from nearby Capri (6 euros), and stroll along the seaside to appreciate the ancient block of Castel dell’Ovo illuminated on the water.

Saturday

5) 9 a.m. Breakfast bliss

Perhaps the least healthy but happiest way to start a day in Naples is with a sfogliatella, a pastry pocket of fresh ricotta with candied fruit and frolla (smooth) or riccia (ridged) shell, all made crumbly with lard. (Note to vegetarians and vegans in Naples: Expect lard where you would least expect it.) Scaturchio, making the same flawless recipes since 1905 in this Piazza San Domenico Maggiore location, serves an extraordinary sfogliatella riccia (1.70 euros) with a gossamer crust and a delicate orange-flecked cream.

6) 10 a.m. Contemporary city

Naples was a magnet for new art in the 1970s; after a long lull, the city’s art scene is buzzing again, epitomized by last year’s opening of an exhibition space by the London-based Thomas Dane gallery inside the 19th-century Villa Ruffo. Also in the Chiaia district, the Galleria Lia Rumma has presented the works of Anselm Kiefer, Mario Merz, Marina Abramovic, Alfredo Jaar and other groundbreaking artists here since 1971. Another pioneering gallerist of the 1970s, Giuseppe Morra, opened the Casa Morra in 2016 to exhibit his extensive personal collection inside a crumbling 18th-century palazzo.

7) 1 p.m. Lunch special

The family-run Trattoria San Ferdinando offers a cozy respite from Naples’ hectic streets. At this establishment, whose butter-yellow walls are hung with copper pots and antique musical scores, the menu changes daily “according to nature,” as the owners like to say. The excellent fish-focused offerings may include dishes (around 12 euros each) like bass carpaccio marinated with oranges and lemons, or zigoli pasta with zucchini flowers, mussels and a light basil pesto. Desserts, like the velvety ricotta cake with orange marmalade, are equally enchanting.

8) 2:30 p.m. Hushed havens

Naples’ religious sites are marvels of artistry. Steps from the Duomo, the often-overlooked Donnaregina convent complex encompasses the soaring naves of two churches — a 14th-century, intricately frescoed Gothic church, and an extravagantly gilded Baroque church in multicolored marble — as well as the Museo Diocesano, housing ecclesiastical artworks, mostly from the Naples school of painters, which includes the 17th-century painters Luca Giordano and Andrea Vaccaro. A few steps away, the 14th-century Santa Chiara cloister encircles a citrus garden ornamented with majolica-tiled columns and benches. Hand-painted by the ceramists Donato and Giuseppe Massa in the mid-1700s, the tiles, festooned with flowers, vegetables and storytelling scenes, were the exclusive delight of the nuns who lived there in seclusion for nearly 200 years, until monks took their place and opened the grounds to the public in 1925.

9) 5:30 p.m. Cafe culture

It’s a tenacious fight for the top coffee spot in Naples — the city is often said to serve the best espresso in Italy — where the local method produces a dense syrup of an espresso shot, often with a hefty dose of sugar already mixed in unless otherwise specified, and served alongside sparkling water to cleanse your palate beforehand. For an espresso in what is surely the most exquisite cafe in town, grab a red velvet cane chair in the gilt-edged rococo environs of Gambrinus (4 euros for a table-service espresso; 1.20 at the counter).

10) 7 p.m. Street life

For all its bygone splendor, Naples is a casual city, dominated by street food and cheap bars. For an authentic taste of it all, head to Via Tribunali, the principal thoroughfare for pizza, peppery Neapolitan taralli, and deep-fried everything. At the friggitoria (fried food stand) of Di Matteo, the cuoppo, or paper cone, of deep-fried items like potato fritters, polenta and eggplant is an unmissable Naples delicacy. Down the road, enjoy a pre-dinner drink at Perditempo, a scruffy, beloved local bar and an unpretentious literary cafe hosting occasional book readings, but more frequently blasting reggae music into the crowd gathered streetside.

11) 9 p.m. Downtown dinner

In a convivial dining room embellished with its original 1941 frescoes of Naples and portraits of bygone Italian celebrity regulars, Mimì alla Ferrovia serves dishes that have themselves barely changed over time, with an equally immutable and formally dressed staff. A dynasty of four family generations of owners and three in the kitchen put continuity at the heart of this restaurant in the central (and sketchy) train station neighborhood. Serving mostly locally caught Mediterranean fish, the chef, Salvatore Giugliano (grandson of the restaurant’s first chef), has tweaked the traditional recipes, excelling with bass ravioli with butter, broth, shrimp and squid (12 euros), and a ricotta of the region’s special buffalo milk topped with his housemade Vesuvian tomato jam (2 euros).

Sunday

12) 10 a.m. The Naples underground

To truly appreciate Naples, old and new, head into its subterranean belly. Since 1995, metro stations have been embellished with more than 200 public artworks; next year will see a new Duomo station by the architect Massimiliano Fuksas that pays homage to the Roman temple discovered amid the excavations. And at 130 feet below, wonders of the ancient world are revealed, as the Napoli Sotterranea organization’s tour (10 euros) takes you into a maze of caves that stretches over 280 miles, carved into the volcanic tuff bedrock by the Greeks in the 4th century B.C. The 90-minute tour guides visitors past a Greek-Roman theater where Nero once performed, and through the archaic hollows where Neapolitans took shelter during World War II air raids.

13) noon. Elevated art

A new shuttle service running from Piazza Trieste e Trento to the Museo Capodimonte (16 euros round trip, including museum entrance) makes this under-visited treasure trove more accessible. The gargantuan castle, begun in 1738, was constructed as a hunting lodge for the Bourbon king Charles III. Perched on a hilltop with views across the city to Capri and Ischia, Capodimonte is surrounded by the 300 acres of woods and parkland that originally served as royal hunting grounds. Inside, the staggering collection of art includes masterpieces by Titian, El Greco, Caravaggio and Raphael.

14) 2 p.m. Pizza party

No one comes to Naples to get skinny, and the pizza, invented here in the 19th century, is still probably better than anywhere else. At Concettina ai Tre Santi, the chef Ciro Oliva may be the most talented pizzaiolo in town, the fourth generation of a family dynasty running this folksy dining spot in the working-class Sanità neighborhood. For the very hungry, the chef proposes the hedonistic 12-course pizza-tasting menu (45 euros, call ahead), alongside single pies (8 euros) all made with local ingredients, and a well-researched wine list that includes a decadent Pertois-Moriset Champagne. Menu highlights include the Parthenope, a fried pizza stuffed with buffalo ricotta, smoked ricciola, seaweed, orange zest and ground pepper. No reservations, but it’s worth the wait.

Lodging

Airbnb offers affordable options throughout the city (average rate, $73), with plenty of stylishly modern apartments in the swankier Chiaia neighborhood.

The new wave of tourism has produced an elegant crop of small-scale modern hotels, like the eight-room Artemisia Domus (from 119 euros a night), which opened inside a former fourth-floor residence in 2018, rebuilt with wood beams, the remains of a fresco, and a few other original details intact. Some stairs are involved, but the hotel rewards you with spacious rooms, some with a sauna or Jacuzzi.

Located in Naples’ pretty, seaside Posillipo neighborhood, Primo Piano Posillipo (from 105 euros a night) — conceived by the architect Giuliano Andrea dell’Uva, and opened in February — is a colorful vision of contemporary style, showcased in its four airy rooms, including one with a stunning Mediterranean view.

For traditional grandeur, the 137-year-old, nine-story Grand Hotel Vesuvio (rooms with seaview balconies, from 290 euros), on Naples’ pedestrian waterfront, overlooks the Castel dell’Ovo and the Bay of Naples. Its upholstered walls, Murano chandeliers and liveried staff suggest the old-school sophistication of another age.

52 PLACES AND MUCH, MUCH MORE Follow our 52 Places traveler, Sebastian Modak, on Instagram as he travels the world, and discover more Travel coverage by following us on Twitter and Facebook. And sign up for our Travel Dispatch newsletter: Each week you’ll receive tips on traveling smarter, stories on hot destinations and access to photos from all over the world.

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postcardsfrompeta · 6 years

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Pea, zucchini and mint fritters with eggs and feta sauce

Australian Gourmet Traveller recipe for pea, zucchini and mint fritters with eggs and feta sauce

Serves 6/30 mins preparation/20 mins cooking

INGREDIENTS

500 gm frozen peas 1 zucchini, coarsely grated, plus 1 extra, thinly sliced crossways on a mandolin 15 eggs, at room temperature 175 gm thick plain yoghurt 2 tbsp milk 100 gm finely grated Greek feta ½ cup coarsely chopped mint, plus ½ cup extra leaves, to serve 2 spring onions, thinly sliced 120 gm self-raising flour ¾ tsp baking powder 2 tbsp lemon juice, plus extra wedges, to serve Olive oil, for shallow-frying 2 tbsp extra-virgin olive oil ¾ cup (loosely packed) pea tendrils 6 zucchini flowers, trimmed and halved lengthways Feta sauce 200 gm Greek feta, coarsely crumbled 80 ml milk (1/3 cup) 60 ml extra-virgin olive oil (½ cup) Juice of 1 lemon ½ garlic clove, finely chopped

METHOD

Main 1 For feta sauce, process ingredients in a small food processor until smooth. Season to taste and refrigerate until required. 2 Blanch peas in a saucepan of boiling salted water until tender and bright green (2-3 minutes; see cook’s notes p184). Drain, reserve 100gm peas to serve, pulse remainder in a food processor to a rough purée (leave some whole for extra texture). Transfer to a bowl and stir in grated zucchini, 3 of the eggs, yoghurt, milk, feta, mint and spring onion. Stir in flour and baking powder, add half the lemon juice and season to taste. 3 Preheat oven to 120C. Heat about 1cm olive oil in a deep frying pan over medium-high heat. Add ½-cupfuls of batter and shallow-fry, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and place in a single layer on a baking tray in oven to keep warm. 4 Meanwhile, cook remaining 12 eggs in a large saucepan of boiling water until cooked to your liking (7 minutes for soft yolks). Drain, then, when cool enough to handle, peel. 5 Combine extra-virgin olive oil, pea tendrils, extra mint, sliced zucchini, zucchini flowers, reserved peas and remaining lemon juice in a bowl. Season to taste and toss to combine. Serve pea, zucchini and mint fritters with eggs and feta sauce, and scatter with pea tendril salad.

#gourmet traveller #fritters #zucchini flowers #pea #mint #feta #eggs

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prettyediblestylist · 7 years

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Za’atar Courgette Fritters with Whipped Feta Cream, Honey & Oregano

I’ve decided to come out as an all-singing and all-dancing courgette fan. And it’s because of this, I feel eternally grateful to my dear friend Lesley who grows her own with an ever-increasing bounty year on year - and luckily for me this year’s plant was fruiting its socks off! Of all the vegetables, this one has to be the most renowned for peak season gluts, so only last week I opened my door to a joyous crate brimming with crimson yellow and earthy green courgettes. With their skins shiny and taut, some were traditionally marrow-shaped, others like mini rugby balls. All however a perfect ‘easy to handle’ size having been picked at just the right the time - before a sun-soaked growth spurt had turned them into enormous beasts (If this does happen though, all is not lost. These are wonderful stuffed and roasted!)

So I present you here with a dish to make these green goddess beauties shine. After all, this is a vegetable we should be making the most of this time of year, whether we want its comfort in, say a gratin, or like here, lightly grilled with olive oil until they are charred to perfection, intensifying their delicate green flavour. You don’t have to apply heat either - young courgettes are delicious raw when delicately sliced into ribbons, tossed through a simple, fresh salad or pasta dish for a late-summer lunchtime. (Find my recipe showcasing this method here for Buckwheat Tortiglioni with Broad Bean Pesto, Buffalo Mozzarella & Basil.)

The Italians - who call them zucchini - know how to get the best out of them. It’s a vegetable that marriages so well with so many other bright Mediterranean flavours of Italian (and Greek) cooking: garlic, lemon, tender herbs, heart-warming spices - the savoury strength of salty cheeses such as feta or parmesan, and the gentle milkiness of mozzarella.

Za’atar Courgette Fritters with Whipped Feta Cream, Honey & Oregano GF, DF & Vegan (see substitutes below)

This delicious and summery light - but full-of-flavour - dish is topped with creamy whipped feta and yoghurt, more-ish Za’atar spices, sweet honey nectar, lemony fresh oregano and crunchy sesame seeds. If you can, use a mix of green and yellow because they scream summer sunshine, but this recipe is still guaranteed to impress even if you go all green! Perfect with torn chunks of your favourite rustic loaf.

Serves 2-4 (depending on whether you want this as a starter, side or light lunch)

400g medium-sized courgettes (ideally about the size of your hand, from palm base to fingertips), sliced horizontally into 1cm strips 50g buckwheat flour (I like to use Clearspring)* 1 tbsp Za’atar spice mix, plus extra to serve 75g feta, whipped until creamy (substitute with a vegan-friendly cheese if you prefer) 50g Greek or natural yoghurt (you can use soya, coconut or another dairy-free alternative if you wish) 2 tbsp runny honey (use agave nectar to make this vegan) a large handful of fresh oregano leaves (or you can use 2 tsp dried oregano) ½ tbsp sesame seeds 1. In a bowl mix together the flour, Za’atar with some salt and pepper until combined. Pour out on to a large plate and spread use your hands to even single layer. 2. Warm a shallow layer of olive oil in a griddle pan (or you can use a plain frying pan - the bigger the better) and one by one, coat each side of the courgette slices in the flour mix before lowering them into the pan into a single layer. Allow them to cook for 3-4 minutes until golden and charred lines have formed. Turn carefully, adding more oil if necessary, and brown the other side. They should be lightly crisp. Continue until all the courgette is cooked. Transfer to a warm serving dish and set aside. 3. Meanwhile, mix together the whipped feta and yoghurt. Scatter the oregano and sesame seeds among the courgette, then generously drizzle the honey and feta/yoghurt cream across the surface. Finish with a couple of pinches of za-atar and ideally serve whilst warm. Recipe, styling & photography: Natalie Seldon Follow me on instagram: @prettyediblestylist

The lowdown on buckwheat: This seed from a flowering fruit related to sorrel and rhubarb has come to prominence of late thanks to its nutritional properties and gluten-free status, but we also love it for its nutty flavour and texture - when cooked it still retains a little bite which works well in porridge and risotto. Buckwheat flour also forms an ideal, wonderfully crispy coating for these soft and sweet courgette fritters.

*You can find buckwheat flour by Clearspring here

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