What to Cook Tonight #91

Our new favourite summer pasta with grilled squid and fennel, a gorgeous tangle of roasted red peppers and butter beans, and some oh-so-delicious crispy fried zucchini flowers with ricotta and lemon.

This week, we’re sharing three gorgeous recipes we developed when we were in Wānaka. It’s always such fun when we get to cook together — finishing each others’ dishes with such ease. When we are in the zone it’s as if we share a brain, knowing exactly what the other is thinking and taking dishes to new heights with our combined creativity. It’s such fun…