I love stuffed peppers and tomatoes on continental holidays, but I’m going to miss them this year because of our staycation. Then there are courgette flowers, says Nieves Barragán Mohacho, chef-director of Sabor in London. Make the filling by pulsing sweetcorn, cream, polenta, garlic, egg, olive oil, salt and pepper in a food processor, then add grated mozzarella and cheddar. Finally, nothing will get Dan in the holiday spirit quite like olives stuffed with pickled chilli and anchovy. They’re not technically vegetables, true, but serve with a glass of sherry and, as Barragán Mohacho says, “It’s Spain.”

Source: The Guardian August 17, 2021 12:56 UTC