John Gionleka always goes the extra mile, and at our latest photoshoot at Peckham Bazaar, he did exactly that. Alongside the recipes we had planned for our autumn collection, John surprised us with three extra dishes celebrating the last of summer's produce. It happened to be 35°C in London that day, so between the lights, cameras and heat of the restaurant kitchen, it's fair to say we were all sweltering. It was worth it though, especially as one of the perks of photographing John's food is getting to sit down and eat the dishes afterwards.
These three bonus recipes capture that lovely point between summer and autumn, when there is still plenty of colour and freshness to enjoy. Watermelon, courgette flowers and apricots each take centre stage, with a different Little Olive Oil extra virgin olive oil paired with each dish to complement its particular flavours.
Watermelon with Kohlrabi and Whipped Ricotta
John's Watermelon with Kohlrabi and Whipped Ricotta pairs chilled, juicy watermelon with crisp kohlrabi and silky whipped ricotta, finished with watermelon vinaigrette and vibrant dill-and-spinach green extra virgin olive oil. Watermelon is at its best from July through September, making this a wonderfully refreshing late-summer dish. Little Olive Oil Kalinjot Pure extra virgin olive oil is used in both the vinaigrette and green extra virgin olive oil, bringing the sweet fruit, creamy ricotta and fresh herbs together.
Stuffed Courgette Flowers with Tarator
John's Stuffed Courgette Flowers with Tarator make the most of one of the season's most beautiful ingredients, with courgette flowers available from June through September. The delicate flowers are filled with ricotta, Parmesan, lemon zest and thyme, then fried until crisp and golden and served with a cool yoghurt tarator. Little Olive Oil Koroneiki Superior extra virgin olive oil is incorporated into the tarator and drizzled over the finished dish, pairing beautifully with the creamy filling, fresh herbs and crisp courgette flowers.
Apricot and Custard Filo Tart
For something sweet, John's Apricot and Custard Filo Tart makes the most of apricots during their relatively short June-to-August season. Fresh apricots and vanilla custard are nestled between ruffled layers of filo, with Little Olive Oil Trio Select extra virgin olive oil mixed with melted butter and brushed over and between the pastry. It helps the filo become beautifully crisp and golden while adding richness and flavour, a lovely way to enjoy the last of the summer apricots.
Savouring the Last of Summer
Late summer always feels worth holding onto for just a little longer. These three recipes make the most of ingredients whose seasons will soon draw to a close, from juicy watermelon and delicate courgette flowers to the last of the summer apricots. Paired with three different Little Olive Oil extra virgin olive oils, they are a delicious way to savour the season's flavours for as long as possible before autumn cooking begins.
