Rose Gray and Ruth Rogers opened The River Cafe in 1987. The restaurant has since earned a Michelin star. Rose and Ruth's latest book, River Cafe Two Easy is published by Ebury Press, ISBN 0091900328.
Method
Wash the zucchini and cut in half lengthways and then into rough pieces of about 2cm. Tear the tomatoes in half and squeeze out some of the seeds and juice. Peel and cut the garlic into slivers. Chop the basil.
Heat 2 tbs olive oil in a frying pan. Add the zucchini and garlic, and stir to combine. When the zucchini begin to brown, add the tomatoes, salt and pepper. Stir well, and cook for a further 5 minutes.
Remove from the heat and add the basil. Drizzle with extra virgin olive oil and cover. Let sit for at least 10 minutes before serving.
'Vegetables trifolati' is a method of slicing and cooking with garlic, olive oil and parsley. Other ingredients such as mint, wine or chillies are sometimes added. In this recipe we add fresh, ripe tomatoes.
Method
Prepare the squid by pulling away the head and tentacles from the body. Cut off the tentacles and squeeze out the beak. Open the body out into a flat piece and scrape away the soft interior pulp. Finely slice the body. Separate the tentacles. Wash and pat dry.
Wash and grate the zucchini at an angle on the large side of a cheese grater. Sprinkle with salt and put in a colander to drain for 15 minutes. Wash off the salt and pat dry.
Peel and finely slice the garlic. Crumble the chilli. Grate the rind of the lemon finely, and then squeeze the juice. Heat a large thick-bottomed frying pan, add 3 tbs olive oil and when smoking hot, add the squid. Stir briefly, then add salt, pepper and chilli, followed by the zucchini and garlic. Stir-fry just to brown the squid and soften the zucchini. Add the lemon juice and zest and the marjoram, and stir. Remove from the heat. Cook the spaghetti in boiling water, then drain and add to the squid mixture. Toss.
Gregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
Charlie is a greengrocer extraordinaire bringing fruit and veg expertise to the masses.