Bite-sized bounties

Glorious doorstep harvests can easily turn into gluts, so let Rukmini Iyer's recipes help you savour every last bit

- Rukmini Iyer

Just three courgette plants will keep a family supplied through summer, but I often grow more. And there's so much you can do with them - in muffins and fritters, or cooked with chilli and garlic and stirred through pasta - though I draw the line at courgette cake. Peas, French beans, spinach, early potatoes and radishes are in season. Make a vinaigrette, like the one in my burrata, almonds, French beans and peas recipe, for lots of easy meals - I love a French bean and potato salad for lunch with boiled eggs - stir the dressing through while the vegetables are still warm.

Burrata with almonds, French beans and peas

This easy summer dish is a lovely sharing starter for two, best served with a couple of slices of toasted sourdough bread alongside. You could also add in thinly sliced radishes if you wish - just pop them into a bowl of cold water to keep them nice and crunchy, before draining well and stirring them through the beans and peas.

Method

1 Take the burrata out of the fridge about 45 minutes before you want to eat.