Summer in Poland means eating broad beans with garlic, pasta or toasts with chanterelles, and stuffing courgettes with everything in sight. Also, eating gooseberries and raspberries and blackberries, enjoying tomatoes, unlike for the remaining 86% of the year, and drinking in creepy small streets trying to avoid policemen while waiting for the first bus to come, then trying to stay awake on it as the sun goes up. For me, this year, it's also wishing I could drive, because distances here are beyond bike-able (I miiiight sign up for a course next week. But I'm petrified). Ah, and learning how to use a tripod.
a lunch bowl: chaterelles, courgette, broad beans
400g broad beans, podded
2 medium courgettes
1 cup dry white wine
3 cloves garlic, minced
a couple thyme springs
200g chanterelles (1 punnet), cleaned
1 bowl of ice water, with ice cubes
1/2 tsp olive oil
1 small onion, diced finely
1/4 cup dry white wine
a couple thyme springs, leaves picked
Bring a pot of salted water to the boil. Add broad beans, cook for 7-10 minutes, drain and rinse with cold water. Pop them out of their skins and set aside.
Preheat your oven to 180*C. Slice the courgettes into 0.5cm coins, layer in an over dish. In a jug, combine the wine, salt, pepper, and minced garlic, then add to the dish, finish with thyme springs and pop into the oven for 20-25 minutes, until the courgette is cooked through but not mushy.
Boil a kettle of water. Place the chanterelles on a colander and pour the water over them, then transfer to the ice bath and let cool completely. Pat try with paper towels, set aside.
Heat up the oil, add the onion and cook for 8-10 minutes, stirring. Add the mushrooms and fry for another 10 minutes, then pour in the wine and continue cooking until most of the liquid has reduced. Add salt, pepper, and thyme. Take off heat.
Using a laddle, take some of the wine liquid from the courgettes and add to a small pot. Add the peeled broad beans and bring to the boil to heat them through.
Take a quarter of the beans and place in a bowl, cover with slices of courgette and 2 tbsp of the chanterelles, finished with a sprinking of thyme leaves and a grating of pepper.