In the summer, to keep life simple, I serve seasonal vegetables in the middle of the table for everyone to help themselves. The basic flavouring with extra virgin olive oil, garlic, chilli and herbs, transforms and brings out the very best flavours in everyday ingredients.

SAUTEED FUNGHI

350g chestnut or brown cap mushrooms

3-4 tablespoons extra virgin olive oil

2 cloves garlic squashed

Piece dried chilli, crushed

2 tablespoons chopped flat leaf parsley

Sea salt and black pepper

METHOD

Trim the stalks of the mushrooms and wipe clean with a damp paper towel. Slice.

Warm the oil in a wide, heavy-based frying pan.

Add the garlic and chilli pieces and allow to gently sauté and flavour the oil.

Add half the parsley and the mushrooms and sauté for about 8-10 minutes. Cook on a brisk heat so that the juices that are released are concentrated and coat the mushrooms to intensify the flavours.

Season with sea salt and black pepper

Serve warm with the rest of the flat leaf parsley.

ANNUNZIATA’S CARROTS WITH OREGANO AND VINEGAR

6-8 carrots, organic if possible

Salt

4-5 tablespoons extra virgin olive oil

1 clove garlic crushed

Small piece dried chilli

1 tablespoon red wine vinegar

1 teaspoon dried oregano

Peel the carrots and chop into 5-6cm batons

Add to boiling salted water and cook for 8-10 minutes until just tender.

Drain and refresh in cold water.

Use a large heavy bottomed frying pan.

Warm the extra virgin olive oil and add the crushed garlic and dried chilli.

Sauté slowly to allow the oil to be gently infused with the flavours.

Add the par-cooked carrots and turn them in the oil.

Warm them through on a brisk heat, tossing them in the oil and let them start to brown and caramelise.

Add the vinegar and continue cooking to sweeten and mellow the sharpness of the vinegar.

Add the dried oregano.

Serve warm.

GREEN RUNNER BEANS

300g French or bobby beans

3 tablespoons of extra virgin olive oil

2 cloves garlic, squashed and halved

1 tablespoon red wine vinegar

Handful chopped flat leaf parsley

METHOD

Wash, top and tail the beans.

Add to boiling salted water and cook for 8-10 minutes until just cooked but still crisp.

Drain and refresh in cold water.

Warm the olive oil in a large, heavy bottomed frying pan.

Add the garlic and dried chilli and sauté to infuse the oil with flavour.

Add the beans and toss them in the oil to coat them.

Add the red wine vinegar and heat through for 5 minutes or so to sweeten and mellow the sharpness of the vinegar.

Add the chopped parsley.