Fried courgettes with goats’ cheese, almonds and truffle honey

By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz strong soft goats’ cheese, such as Ragstone 1 tbsp mascarpone 2 sprigs thyme, leaves picked 50g/1¾oz almonds, toasted vegetable oil, for deep-frying 100g/3½oz 00 flour 50g/1¾oz semolina 200ml/7fl oz whole milk 4 small courgettes, with …

Breaded chicken escalope, caper sauce, sautéed courgettes and cherry tomatoes

Ingredients 4 corn-fed chicken breasts, boneless and skinless salt and freshly ground black pepper 75g/3oz plain flour 2 free-range eggs 60g/2½oz Japanese breadcrumbs For the caper sauce 2 tbsp olive oil 50g/2oz butter 1 banana …

Shellfish sauce vierge with fried cod and sautéed courgettes

Ingredients For the shellfish vierge 2 tbsp olive oil 4 large shallots, finely diced 2kg/4lb 4oz assorted shellfish, such as cockles, clams, razor clams, mussels, winkles (discard any bivalves that don’t close tightly when firmly …