Sauteed Suffolk Summer Squash (and some childhood memories of Suffolk)

Sauteed Summer Squash

My wonderful mummy went to visit her best friend in Suffolk last weekend. We used to spend our summers there with them. They called us The Tarmac Kids as we came from London and they lived in this amazing little village with about 10 houses, a post office that sold old fashioned penny sweets and a sweet old fashioned phone box. As kids we’d spend our days climbing over haystacks, finding little streams, collecting tadpoles and writing children’s stories about all the animals, all the while Mum sitting at the kitchen table talking to Aunty Vicky while she made jam. We’d go there at Christmas and enjoy sitting around the huge Christmas tree drinking hot chocolate and playing games. Aunty Vicky would throw a big party the week before Christmas for the whole family. We’d eat, play games, wear PJs and have the best time. They are some of the best memories of my life and I still enjoy going there to visit. It’s strange because as kids we all played together and now we all have kids of our own and I hope to take Braxton there soon and give him some of the amazing memories that I had.

Anyway, Mum went to one of their lovely farmers markets when she was there and brought me back some beautifully vibrant summer squashes and some redcurrants and said, ‘here, do something with these’! So I did! And this turned out really yummy.

Ingredients

2/3 summer squashes (depending on how much you want)
1 red pepper
2 spring onions
Generous handful parsley
1 tsp coconut oil
Himalayan salt & black pepper

Method

Peel and chop the squash, removing the soft seedy bit from the middle and put it in a bowl. Chop the red pepper into medium sized pieces and add this to the bowl with the squash.

Chop the spring onions and parsley and set them aside in another bowl.

Heat the coconut oil in a large frying pan and add the squash and red pepper. Give it a good mix then turn down to a low heat and cook until the squash has softened, around 10 minutes.

Once soft, add the spring onion and parsley, salt and pepper, mix, and give it another 2 minutes.

Serve and enjoy!

Love & health,
Lauren

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