“My grandmother was a very kind, down to earth and caring person. Although she passed away when I was 12, I still have fond memories of her from my childhood. During cold winters in Saint John on the East Coast of Canada, she used to send me outside while I was still quite small to shovel the snow in her driveway. I used to relish this opportunity of being helpful but also playing outside on my own in the abundance of snow. When I came back inside her house was warm and cosy, the smell of cinnamon, apple cider and candy canes. She seemed a very loving person, looking after everyone in the family, a kind of leader in that sense. I found her cooking to be comforting but straightforward, no nonsense. I think in many ways she passed this onto my mother, which has also had an effect on the way I cook.
Here is a recipe for Zucchini Stuffed with Veal she published with my Grandfather on a book about artists and their recipes at home.”
Chef Jeremy Chan, UK
Feeds 2
Ingredients
2 large courgettes
2 tbsp sunflower oil
2 onions, chopped
1 garlic clove, crushed
500g boneless veal, cut into bitesize pieces
1 400ml can tomatoes
12 small mushrooms
1 tbsp parsley, chopped
1 tsp marjoram
2 tsp lemon juice
1 tsp salt
freshly ground pepper
60g grated parmesan
Method
Blanch the courgettes in boiling salted water for 10 minutes and drain
Cut in half lengthwise and scoop out a bit of the flesh to make a hollow
Heat oil in a heavy frying pan. Saute the onion and garlic until golden and remove from the pan
Add cubed veal to the remaining oil and sauté until brown
Return onions and garlic back to the pan
Add remaining ingredients except for the parmesan cheese and simmer, covered, for 10 minutes
Spoon meat mixture into the courgette halves and sprinkle with parmesan cheese
Bake at 180°C/160°C fan/gas 4 for 45 minutes
Just before serving sprinkle with a little more cheese and finish under the grill