In Season Sides

Plates containing roasted courgettes, aubergine and fennels.

I always make a mix of these during the summer months to go into lunchtime salads, with fried eggs, pasta sauces, sandwiches or with fish. They are all simple but their taste is anything but!

Roast Garlic Aubergine

• 1 aubergine, cut into 1cm circles

• 1 chunky garlic clove, thinly sliced

• 2-3 tbsp olive oil

• 1 tbs dried oregano

Place aubergine circles in a baking tray. Dress in olive oil, salt, pepper and oregano. Roast in preheated 190 C degree oven for 15 mins. Then turn the circles over, sprinkle over sliced garlic and a little more olive oil. Roast for 15 mins more.

Fried Courgette with Lemon

• 2 medium courgettes, sliced into fine circles with a mandoline

• 3-4 tbsp olive oil

• Zest and juice of 1/2 a lemon

Set a large frying pan to medium to high heat and add a spoon of olive oil. Add one quarter of the sliced courgette and season with salt and pepper. Make sure the pieces are coated in olive oil and leave to fry for 2 mins without touching before turning over and doing the same on the other side. Squeeze over the lemon juice and remove from heat. Continue with the rest in batches. Add lemon zest before serving.

Caramelised fennel

• 1 large fennel bulb, sliced into 6th

• 2-3 tbsp olive oil

• 2.5 level tbsp caster sugar

• A few sprigs of thyme (if you have)

Salt and pepper for all the dishes

Set a large frying pan to a medium to high heat and add 2 spoons of olive oil followed by 2 spoons of sugar. Lay the fennel pieces on one side and fry for 2-3 mins to colour. Do the same on the other sides. Place onto a baking tray, drizzle over the last bit of oil and sugar, (thyme here if using). Place into a 190 C degree oven for 20 mins until softened.