Anyone who's grown their own courgettes knows how useful it is to have a plethora of recipes to call upon for using up a glut. A couple of plants should keep a family happily in a courgette wonderland for the year, without the risk of never wanting to see or eat another one again. Courgettes contain a lot of moisture, which can be a great help in many recipes. However, when frying them, as in the curry on page 96, I scoop out the seeds to get a golden, nutty bite that's not at all soggy in the middle. The seeds aren't wasted though - I've added them in later to make the most of their flavour and moisture. If using baby courgettes, you can fry them without removing the seeds. Picking your courgettes earlier in the season means you'll be rewarded with a tender, less bitter fruit that's perfect in risottos or simply eaten raw. The pakoras, also on page 96, are an ideal starter to serve ahead of the curry. The natural moisture of courgettes works with the gram flour to bind all the ingredients together (a tip I learned from cookbook writer and former Bake Off semi-finalist Chetna Makan). This helps keep the recipe simple, ruling out the need to squeeze out the liquid.
The real beauty of courgettes, other than their glorious green colour, is that they take on flavour well, whether that's spices, tangy marinades, or citrus flavours, as in the cake on page 97. Combining grated courgette with pistachios and lime in a sweet and zesty sponge gives you a summer treat to serve when friends and family come to visit. There are lots more options for sweet bakes using courgettes at bbcgoodfood.com/ courgette-recipes and even a courgette martini recipe.
Courgette curry
Scoop out the seeds before slicing and frying the courgettes to achieve a firmer texture in this curry. Nothing is wasted - the seeds bulk out the sauce when added towards the end of cooking.
SERVES 4
Diese Geschichte stammt aus der July 2022-Ausgabe von BBC Good Food UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der July 2022-Ausgabe von BBC Good Food UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes
