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Serves two. 4 medium courgettes (about 500g) 5 tbsp extra-virgin olive or rapeseed oil 1 large clove garlic, peeled and cut into thin slivers Grated zest of 1 lemon, plus a little juice Sea salt and freshly ground black pepper 1 tbsp shredded mint or basil 1 ball buffalo mozzarella (or another mild, soft cheese) Top and tail the courgettes, then cut them lengthwise into 1mm-thick slices.
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2. To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers.
Cut into small slivers.
It was cut into long slivers, gelatinous noodles, some of which had disconcerting freckles.
Core the apples and cut into thin slices (2-3mm).
4 ounces Emmental or Swiss cheese, cut into thin slices.
The fruits were cut into thin slices and shade dried.
Subsequently, the embedded liver tissue was cut into thin slices.
Cut into thin slices.
Butter and cut into thin slices a light white loaf.
Place the squeezed bunch of kale on your cutting board and slice into thin slivers.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com