grilled courgettes

Firstly start by removing the flower head from the top of the courgette flowers and stuff the head with the baba ganoush from earlier, fill it to the top of the flower and use the excess leaves to cover the entrance to ensure it is air tight.
To serve, add to a hot oven with a little bit of oil for around 5-7 minutes or until the filling is warmed through.
Take the body of the courgettes and slice them vertically down the middle, place the exposed side of the courgettes to an open flame and charr the flesh completely.
Once blackened, place the courgettes into a hot oven for 5 minutes to help cook them through completely.
Set aside and allow to cool.
Once cooled using your knife cut the courgettes into nice even sizes, no bigger than 2 inches and add to a container alongside the lemon juice and peel, the sliced garlic and the oregano.
To serve, place the portions onto a tray and warm through in the oven.

baba ganoush

Charr your aubergines over an open flame until fully blackened, transfer to a container and cover with cling film to allow the aubergines to steam.
Once cool enough to touch, remove the skin and seeds from the aubergines, just keeping the flesh.
Add the aubergine to a food processor along with the other ingredients and blend until fully incorporated and smooth enough to pipe.
Add chopped parsley, tarragon and dill, taste to adjust seasoning and transfer to a piping bag.

tomato garnish

Using 50g of each tomato, slice into 1cm circles, these are to be kept raw so you can store them in the fridge until needed.
With the remaining 100g of each tomato, charr these over an open flame until the skin of the tomatoes have charred and started to blister.
At this point remove from the flame and add to a container with the olive oil, sliced garlic, thyme, lemon and seasonings.
When ready to use, add the blistered tomatoes to a dish or pan and gently reheat.

peach gel

Quarter your peaches and remove the stones from the core.
Add your peach segments to a pan with 50/50 sugar syrup, this is the same quantity of sugar and water boiled together until the sugar dissolves.
Once fully softened remove from the syrup and add the peaches to a blender with the lime juice, agar agar and a touch of the sugar syrup.
Blend until fully smooth then pass through a fine sieve to remove any skin.
Spread evenly across a flat tray and allow to cool.
Once cooled and solidified, transfer the mix to a blender and blend until a smooth gel consistency is reached.
Store in a bottle.

charred spring onion

Charr your spring onions over an open flame until evenly coloured all the way round, once charred, add to a bowl and cover with clingfilm to allow the onions to steam for around 15 minutes.
Once steamed, remove from the bowl and add to a container, in this container, add in your olive oil, sliced garlic and lemon peel, thyme and store in the fridge until needed.