Max Rocha’s recipes for confit trout salad and grilled courgette with apricot, stracciatella and roasted almonds

The Guardian Food features two signature recipes from Max Rocha, head chef of London's acclaimed Café Cecilia: a confit trout salad and a grilled courgette dish with apricot, stracciatella, and roasted almonds. These dishes have become 'permanent fixtures' on the menu since the restaurant opened five years ago, lauded for their enduring appeal and suitability for various occasions. The article highlights their particular relevance during recent heatwaves, as both are designed to be served at room temperature or slightly warm, offering a refreshing alternative to heavy, hot meals. Rocha emphasizes their versatility, noting they are easily scalable from serving two to a larger group, and can be largely prepared in advance, making them ideal for summer entertaining. This reflects a broader culinary trend towards adaptable, seasonal cooking that prioritizes freshness and convenience without compromising on flavor, a hallmark of Café Cecilia's modern European approach.