Late summer has a charm all of its own. The days may be getting shorter, but there’s still an abundance of colourful produce to enjoy before autumn cooking takes over. John Gionleka, chef-owner of Peckham Bazaar, makes the most of this delicious in-between season with three Little Olive Oil recipes. Juicy watermelon is paired with crisp kohlrabi and whipped ricotta, delicate courgette flowers are stuffed and fried until golden, and ripe apricots are tucked into crisp filo with vanilla custard. Each dish celebrates an ingredient at its best, with Little Olive Oil extra virgin olive oil chosen to complement the flavours.
A Fresh Take On Watermelon And Ricotta
Watermelon is one of those ingredients I want to enjoy for as long as possible, and John turns it into something special with whipped ricotta, finely sliced kohlrabi, and a vibrant dill-and-spinach green oil. A watermelon vinaigrette brings even more freshness, while toasted breadcrumbs add a welcome crunch against the juicy fruit and creamy ricotta. Little Olive Oil Kalinjot Pure extra virgin olive oil is used in both the vinaigrette and green oil, bringing its fresh, peppery character to the dish. Colourful, refreshing and a little unexpected, it’s a lovely way to hold on to the flavours of summer.
Watermelon, Kohlrabi and Whipped Ricotta with Dill and Spinach Green Oil Recipe Link
Courgette Flowers At Their Summer Best
Courgette flowers are one of summer’s more fleeting pleasures, which makes them all the more tempting when you spot them. John fills the delicate flowers with ricotta, Parmesan, lemon zest, and thyme, then dips them in a light batter and fries them until crisp and golden. Serve with a cooling yoghurt tarator made with cucumber, kohlrabi, garlic, mint, and fresh herbs, creating a delicious contrast between hot and crisp, cool and creamy. Little Olive Oil Koroneiki Superior extra virgin olive oil adds its peppery character to the tarator, bringing all those fresh, aromatic flavours together.
Stuffed Courgette Flowers with Tarator Recipe Link
Save Room For Apricot And Custard Tart
Ripe apricots are given a suitably indulgent send-off in John’s beautiful filo tart. Crisp, ruffled pastry is layered with fresh apricots and rich vanilla custard, then finished with chopped pistachios and a dusting of icing sugar. Little Olive Oil Trio Select extra virgin olive oil is combined with melted butter and brushed through the filo, helping those delicate layers become wonderfully crisp and golden. Served warm with extra custard alongside, it has just enough comfort to hint at the season ahead while still celebrating one of summer’s loveliest fruits.
Apricot and Custard Filo Tart Recipe Link
One Last Taste Of Summer
There’s always a temptation to rush into the next season, but these recipes are a lovely reminder to enjoy what’s still around. Watermelon brings sweetness and freshness, courgette flowers add something wonderfully delicate and seasonal, and ripe apricots offer the perfect excuse for one last summery dessert. John’s recipes let each ingredient shine, while the different Little Olive Oil extra virgin olive oils bring their own character to the dishes. Before the season completely disappears, there’s still time to make the most of those final delicious days of summer. Enjoy.
For more recipes by John featuring Little Olive Oil, check out my previous articles:
John Gionleka’s Autumn Recipes With Little Olive Oil
John Gionleka’s Seasonal Summer Recipes With Little Olive Oil
John Gionleka’s Spring Recipes With Little Olive Oil
Author: Homegirl London. Disclosure: I am a partner in the Little Olive Oil business.