Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

At this time of year when everything gets a bit chaotic and time is short, a quick tasty meal without too much fuss is often the way to go.

Out in the garden lurking under a canopy of prickly green leaves I discover a handful of zucchini flowers attached to small green zucchini. The decision is made to end their short life in a sacrificial flavouring exercise. With this particular vegetable, as most gardeners know, a forgotten zucchini quickly becomes a marrow so it makes sense to harvest some a few days old. Small courgette tastes nutty when sliced raw into salads, but for this week's dish I am going to use pan fried with asparagus and bacon to flavour a quick tasty bulgur wheat risotto that fills you up and sustains your energy for another round of Christmas shopping.

Bulgur wheat is most commonly found in tabouleh, however the flavour blends well with lots of foods, and can be used like rice - in fact the fine bulgur wheat is quicker to cook. This is because bulgur wheat is cracked whole wheat that is partially pre-cooked. I know I'm going to upset all the vegetarians out there by adding bacon to this great asparagus and zucchini duo, but they can leave it out and add eggplant and onions instead.

However, the secret to the whole dish is the background flavour of bacon, egg, parmesan, freshly cracked pepper - this carbonara flavour goes with both the vegetables and the cooked bulgur.

Carbonara bulgur risotto

Ingredients

4 rashes bacon sliced

2-3 zucchini sliced

7-8 asparagus sliced

¾ cup bulgur wheat fine

2-3 leaves of mint chopped

2-3 sprigs of parsley chopped

2-3 small leaves coriander chopped

sea salt/freshly cracked pepper

25-35g knob of butter

2 free range eggs beaten with ½ cup cream and 2T grated parmesan.

Method

In a heavy hot skillet, sear off the bacon. When the bacon is crispy, add the zucchini and the asparagus stirring well, season with sea salt, lots of cracked pepper, stir in the bulgur and one and a quarter cups of water a bit at a time. Cover and reduce heat. Stir to prevent from sticking, cook for about 3- 5 minutes or until just before all the water has evaporated. Add the chopped herbs and beaten eggs, cream and parmesan mix. Stir through the risotto then add a knob of butter and allow to settle for a just a moment.

Add more cracked pepper and you're ready to serve.