Simple courgette fritters are perfect for a quick lunch or light supper, and they are very seasonal. I know the courgettes are available all year round in the grocery shops, but they now have a lot of flavour, and this is the time for many beautiful dishes with this humble vegetable. Although the word fritters conjures up deep frying and greasy dishes, the patties are light, and the cooking uses little oil. The courgette fritters can be eaten straight out of the pan or warm with a dollop of crème fresh. Find the recipe here…

A classic Mexican quesadilla consists of corn tortillas filled with Oaxaca cheese - low-fat cheese with a texture similar to mozzarella. It’s cooked on a dry skillet until the cheese melts and served with guacamole and red salsa. But the quesadilla is such a versatile dish that you can substitute the corn tortillas with the flour tortillas, and fill it with whatever you like: vegetables, meat - chicken or beef, and cheese of your choice. It can be served with sour cream, spicy sauces, guacamole or cold condiments such as Picco de Gallo. Great for lunch, dinner or supper. Find the recipe for my Vegetable Quesadilla here.

This is an easy vegetarian dish, very soothing and comforting. You can whip it up in 20 minutes, so it’s great for a quick dinner or lunch. All you need is a small courgette, a few mushrooms, green peas small onion, chicken or vegetable stock and the orzo. Orzo is small pasta shaped like a large grain of rice, usually made with semolina. It’s available in most supermarkets and very handy when you are out of ideas for a homemade meal. Top the orzo pasta with parmesan, fresh parsley, and serve warm.  Find the recipe here..

Ratatouille is a traditional Provençal vegetable stew, fragrant with garlic and thyme. It is excellent to have it on hand for a quick lunch or as a side dish for dinner. You can serve it warm or cold, on rice, with roast meat or a baguette. Aubergine, courgette, onion and pepper must be cooked separately in olive oil before being combined with diced tomatoes, tomato paste, chopped garlic, and herbs and stewed until all vegetables are tender. Use the vegetable at the peak of the season; then, you will get the perfect flavourful Ratatouille. Find the recipe here

Choux buns are usually used for profiteroles, French choux pastry balls filled with sweet and moist filling such as whipped cream, pastry cream or ice cream. But they also wonderfully hold savoury fillings and make amazing finger food or canape. My choux buns with a polish accent and a Middle Eastern twist have been filled with kielbasa, courgette with harissa paste and topped up with bean hummus. Seasonal and exotic party food. Find the recipe here…

There're many ways in which courgettes can be prepared and used. I like them baked, stuffed, fried, in pasta, casseroles and salads with other summer vegetables such as peas, broad beans, tomatoes and herbs. So versatile and so delicious. Courgettes are available in supermarkets all year round but are at their best from June until September. This Gratin of Courgettes Rice Garden Peas and Cheese is a dish itself, however, pairs beautifully with many meaty mains. It’s creamy, flavourful and hearty, great for lunch or party. It can also be the star of a vegetarian meal. Find the recipe here…

This summer risotto uses pearl barley in the place of rice for a nutty flavour and interesting texture. It’s light, creamy and stuffed with seasonal vegetables such as yellow courgette, sweet garden peas and broad beans, finished with unsalted butter and Parmesan cheese. The pearl barley is a healthier substitute for Arborio rice used in traditional risotto. Rich in fibre, protein and nutrients, is substantial enough to be the main course for light summer lunch. Find the recipe here

This is a menu for a casual come-and-go gathering on Halloween Night or after Trick-Or-Treating. Neither creepy nor spooky but frightfully delicious and based on seasonal and autumnal products. Here there are Orange Vivid Squash Soup served with Hot Parmesan Biscuits that warms up, filling Hot Pork Empanaditas, delicious Mushroom Tartlets for foodies and sweet aromatic Apple Muffins that are loved by everyone and always turn out well. The courses of the menu are quite simple but need some time to be prepared. Some of them can be made in advance. Find the recipes for perfectly arranged Halloween Dinner Menu here…

Courgettes or zucchinis are wonderful summer vegetables. They are now in season in the UK and this season will last fortunately quite a long time - until September. Dark green courgettes are the most popular variety but white and yellow kinds can be also spotted on markets. There are many ways to cook the courgettes, the most popular is barbecuing, frying and stir-frying. But zucchinis are also wonderful as the main ingredient of tarts and quiches because they go hand-in-hand with cheese. They make delicious combination with feta, Parmesan, ricotta and many more. In this recipe, the best friend of the courgettes is cheddar cheese. Find the recipe here...