Dice your courgettes and onion into small pieces and cook in a hot medium-size pot with cooking oil on a high heat for approximately two and a half minutes, then cover with a lid and let steam for a further 20 seconds.
Courtesy of Chef Nicolas Fagundes Galindo
Keep Your Sole Up
Chef Nicolas Fagundes Galindo won the Fine Dining Lovers Food for Thought Award for the UK & North Europe area.
05 October, 2020
Potato and Pumpkin Dauphinoise and Pan-roasted ToothfishNext Recipe