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Dollop it onto crostinis topped with roasted vegetables, spoon it over chicken mayonnaise on toasted onion bagels, run it through cold cooked rice studded with black olives, sweetcorn and prawns, or use it in place of ketchup on BBQ charred lamb burgers.
The last time I posted a recipe using the spherical courgette they weren’t readily available (I snuck mine in from France) but this time I acquired them far more easily, at good old Sainsburys.
Normally polishing off cheeses if a forte of mine, and my usual trick with Camembert is to bake it. Doing this is especially good after studding it with black garlic slivers, a coating of black pepper and a splash of white vino.
I’m convinced that this dish could rescue the cauliflower from plummeting popularity and sliding sales.