This often underrated but hugely versatile vegetable can be cooked in copious delicious ways. Here are two of them
Courgettes are an early summer delight, when, such is their appeal and versatility, you often can’t move for them in my kitchen. Even so, I am not entirely sure they get the full recognition they deserve in the UK, not least because we grow some marvellous varieties here. I use courgettes in everything from raw salads (very thinly sliced courgettes tossed in salt and lemon) to slow-cooked, crisp-fried (the flowers are especially good stuffed with cheese or meat, then deep-fried) or lightly charred on a barbecue, which brings out a wonderful sweetness; you can even bake them into a deliciously moist cake. Can you show me a more versatile vegetable? Continue reading…
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