The living is easy

First published in edition 206 of The Northumbrian, June/July 2025

And that means summertime . . . full of fresh flavours and easy recipes just like these. Sit back, relax, enjoy!

Summer Courgette & Shallot Salad

Ingredients
120ml red wine vinegar
1 tbsp sugar
1½ tsp salt
250ml water
4 echalion shallots, thinly sliced
2 yellow courgettes, trimmed
2 green courgettes, trimmed
75g pine nuts
½ lemon, juice only
Salt and pepper for seasoning
2 tbsp extra virgin olive oil
1 pack rocket leaves
100g Parmesan, or a vegetarian alternative

Method
To make the quick pickled shallots: Whisk the red wine vinegar, sugar, salt and water in a small bowl until the sugar and salt dissolve. Place the sliced echalions in a bowl and pour the vinegar mixture over. Set aside to sit at room temperature for 1 hour.

Prep: Slice the courgettes lengthways on a mandoline or with a flat vegetable peeler into strips about 3mm thick. Place the strips in a colander over a bowl, season with a little salt and leave to stand for 8-10 mins to extract excess water. Pat dry on kitchen paper.
Meanwhile, toast the pine nuts in a dry frying pan until golden brown.

To make the dressing: Pour the lemon juice into a large bowl and season with salt and pepper. Gradually whisk in the olive oil.

To serve: Pile the courgettes on a platter or individual plates, evenly distributing the yellow and green vegetables and making sure you create some height. Sprinkle with toasted pine nuts and drizzle with half the dressing. Add a layer of rocket leaves and drizzle with the rest of the dressing. Finish with pickled shallots and Parmesan shavings.

Roast 'Shrooms & Shallots with Burrata

Ingredients
700g mixed mushrooms
4 echalion shallots, peeled and halved
2 tbsp olive oil
1 tsp fennel seeds
1 tsp chilli flakes
Salt and pepper, to taste
1 lemon, juice and zest
2 balls of burrata
15g parsley, leaves picked
5g dill, leaves picked
Cooked farro or mixed grains, to serve

Method
Preheat oven to 180C/Gas 4. Chop any large mushrooms into halves or quarters, and add to a large baking tray with the shallots. Drizzle with the oil, add the fennel seeds, chilli flakes and seasoning and toss well together.

Cook for 20-25 mins until golden and a little crispy. Grate over the lemon zest and squeeze over the juice. Toss again.

Transfer to a large serving dish and top with the burrata and herbs. Serve with cooked farro or your favourite grains.

Chicken, Sundried Tomato & Olive Traybake

Ingredients
4 large echalion shallots, peeled and quartered, root attached
8 chicken thighs, skin on
Salt
2 tbsp olive oil
100g sundried tomatoes
100g kalamata olives
2 tbsp sherry vinegar
Thyme leaves

Method
Preheat the oven to 200C/Gas 6. Place the shallots and chicken in a shallow baking sheet, season well, drizzle with olive oil and roast for 30 mins. Remove tray from the oven and add tomatoes and olives and return to the oven for 5 mins.

Drizzle with sherry vinegar, sprinkle with thyme leaves and serve.