What vegetables do you like?

 "I like most vegetables. I don’t like cauliflower or sprouts. Not overly keen on cabbage.  I like it well fried and shredded and cooked in red wine- that’s good cabbage. Mushrooms, I love mushrooms. Haven’t had one in ages."

Anna, Cheshire, England

Marinated mushrooms

This attractive, Provençal-inspired dish is the perfect picnic food. Throw everything into a mason jar in the morning and pay it no mind until you pop it into your beach bag or picnic basket. This is fantastic served with a crusty baguette to dip into the fragrant leftover oil.

1 1/2 cups crimini mushrooms, brushed clean

1 1/2 cup olive oil

The peel of half a lemon
1 teaspoon white wine

2 sprigs thyme

1 large stem of basil

1 sprig marjoram

1/8th teaspoon dried lavender

3 cloves garlic, smashed

1/2 teaspoon sea salt

1. Bring a small pan of water to boil. Add mushrooms, reduce to a simmer, and cook for about 5 minutes. Remove, pat dry, and let cool.
2.Line a sterilised jar with the fresh herbs. 

3. Pack the jar with mushrooms, garlic, and lemon peel.

4. Stir together olive oil, wine, lavender and salt. Pour over mushrooms and seal jar.

5. Let sit for at least two hours, turning occasionally. 

What do you eat in summer?

"Greek salad and fresh pasta. Nothing creamy or heavy."

Molly, British Columbia, Canada

Spaghetti with zucchini, tomatoes and herbs 

8 oz spaghetti

1 tablespoon salted butter

1 zucchini, sliced

1/3 cup basil, chopped

1/4 cup rocket

1 medium heirloom tomato, diced (about 1 cup)

1 teaspoon olive oil

Parmesan cheese, to serve

1.   Boil a pot of water for spaghetti. Add plenty of salt and cook spaghetti until al dente.

2.   In a medium pan, melt butter. Add zucchini and cook until tender and fragrant.

3.    Drain pasta and stir through. Add vegetables, olive oil, a pinch of salt, and plenty of cheese.