Courgettes - get ‘em while they’re in season

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Fancy something seasonal? Well, courgettes should be hitting their stride this week, as their June-early October season begins.

They don’t always get the credit they deserve, often relegated to a bit-part player in a generic Med veg roast, or consigned to the mush of a ratatouille.

One of our favourite ways to use them is to cut them lengthways into thin ribbons, brush with a little oil and grill for a couple of minutes on each side on a hot griddle pan.

Once they’re all done, stick them in a bowl with a dressing made from olive oil, lemon juice, sugar and minced garlic.

Then eat a bit of them with your lunch for the next three days.

And this recipe, one of the most popular for courgette on website, makes good use of them too.

Take around 1kg of courgettes and slice them into matchsticks. Place in a colander and sprinkle with 1 tsp of salt.

Leave for 30 mins, then squeeze and dab with a few paper towels to get out excess moisture. You should also be able to get the mositure out at this stage with a salad spinner.

In a blender, put 3tbsp olive oil, 2tbsp lemon juice, 3tbs of tarragon leaves, 125ml of single cream and 125ml of milk. Blend until everything’s incorporated into a creamy dressing.

Toss the courgette with as much of the dressing as you like, then sprinkle with 3tbsp chives and some grindings of black pepper.