Courgettes

Cheap, easy to grow and usually generous in harvest, the courgette is the smaller and tastier relative of the marrow. It is difficult to think of a more versatile vegetable that can be enjoyed simply on it's own (gently fried in olive oil with some black pepper), as a key ingredient of ratatouille or vegetable curry, steamed, raw, stuffed or battered!

At their best towards the end of Summer in the heat of August, courgettes should be picked before they get too big - this will encourage a second crop before the summer ends.

Tips

• Try thinly sliced and gently fried in olive oil and black pepper as a tasty addition to a bacon sandwich.
• Add to curries and stews to add body and flavour
• Thinly sliced young (small) courgettes make an interesting addition to salads.
• Try stuffing with minced lamb, onions, garlic and chilli, served with soured cream.

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