All those gardeners out there who sprinkled courgette seeds into their vegetable patch back in October will now be reaping their rewards. No doubt, in abundance.
If there is one vegetable that is virtually foolproof, it is this. One plant can produce countless courgettes and they grow at an alarming rate - which means they are a bargain at the supermarket right now as well.
Thankfully these green, glossy vegetables are wonderfully versatile: from the young ones with flowers that can be stuffed, through to those which have been missed among the greenery in the garden and turned into large marrows. These will need a little more cooking and are best added to the soup pot or stuffed with spicy mince and baked in the oven. Yum.
I use courgettes in everything from Mediterranean dishes and ratatouille to vegetable kebabs, salads, and fritters. For a simple lunch dish, chop up courgettes with other summer vegetables, garlic and tomatoes, slow roast with olive oil, and then serve with parmesan or goat's cheese, fresh basil and salad leaves.
