This month is when the produce really starts to take off and we get those duller days when we’re sick of salad and want something earthier and warmer. So I like to use the glut of green beans with the start of the courgette glut and early tomatoes as a side dish to poached fish, or any fish for that matter. This recipe is slightly spicy and very tasty.

Spicy (or curried) courgettes with green beans and cherry tomatoes

serves 2

1 courgette

100g French beans

8 cherry tomatoes

1clove garlic

1 tbsp olive oil

knob of butter

1 tsp ground cumin or cumin seeds

a pinch of cayenne pepper

1tbsp tomato puree

fresh herbs – basil, thyme, or marjoram

seasoning to taste

Top and tail the beans and cut them into 2cm lengths. Boil them in salted water for 5 minutes and drain. Cut the tomatoes in half, chop the garlic finely and slice the courgette. Heat the oil and butter in a pan and add the tomatoes, garlic, courgette, cumin and pepper. Toss for a few minutes and the courgette is cooked through and add the beans and the tomato puree. Cook for a few moments until warmed through. Check seasoning and add hebs.

This makes a good curry side dish by adding curry powder or turmeric and garam masala and substituting fresh coriander for the herbs.