Hold them under the oil by pushing down with a spatula. Drain the pasta, leaving a tbsp or two of water in the pot. I want something that will shift more than a few of them (they are really cheap in the shops right now) and yet not disguise their beauty too much the opposite of a ratatouille or caponata, where they tend to get lost. If you prefer, use a little dried thyme in the flour instead of the zaatar. Cook for 30 minutes, until the courgettes are soft. In a shallow-sided pan, warm 1 tsp each of coriander and cumin seeds over a moderate heat for 3 or 4 minutes until they are fragrant and their colour has darkened a little. I make do with what I can find. 4 courgettes (approx. Easy, home made gnocchi with spinach sauce and pea shoots. A crunchy salad of pomegranate, chickpeas, cucumber, almonds and puffed rice. Scrape the yogurt into the sieve and leave for a good 3 or 4 hours, in a very cool place, to drain. Once they are pale gold, add the pak choi and coconut milk and bake till the courgettes are nicely toasted. I usually prefer to grill or saut courgettes. A verdant green soup of peas and parsley for a summer day. Puff pastry, creamed aubergine and basil pesto and feta cheese. Bruschetta with tomatoes, and a herbed cream cheese. Let them cook over a moderate heat for 7-10 minutes, until their edges are pale gold and their flesh translucent. Peas, beans, courgettes, mild tomato and garlic sauce. Cook at a moderately high heat for 3 minutes, then add 2 tbsp of water and cover. Warm a thin pool of olive oil in a shallow pan. Check the seasoning and serve with the fried courgettes. In the empty pan, warm 2 tbsp of olive, groundnut or vegetable oil then, keeping the heat low, add the ground spices, 1 tsp of garam masala and 1 tsp of curry powder (mild, I suggest, rather than hot), then 50g of whole, skinned almonds. (If you are using a food mixer, use the mixer bowl.) Salted with generosity, they are moreish enough, but serve them with an imaginative dressing and you have a real feast. Roughly chop 200g of tomatoes and add to the pan, letting them cook for a couple of minutes then stirring in a handful of chopped parsley. As the liquid boils, lower to a simmer and cover with a lid. Add 150g of gorgonzola, broken into pieces and let it melt in the cream. Roughly chop 250g of tomatoes, set aside, then chop a large handful of parsley leaves. Cut them into 3cm lengths and then into halves. Of course, you could always lightly flour and fry them, then serve the golden coins with cream cheese speckled with chopped tarragon. s anyone else besieged by courgettes? Serves 2 as main dish, 4 on the side, spring onions 5olive oil 85ml courgettes 500gchestnut mushrooms 200gFor the dressing:green olives 150g, stoned lemon 1parsley leaves 10gbasil leaves 15gchives or garlic chives 5. Those who planted a seed or two in April or May are probably picking their bounty by now. So, what to do with all the courgettes? Wipe the courgettes and slice them thickly (1cm coins) then put them in a bowl. Never lose a recipe again, not even if the original website goes away! Serves 2 trofie or other small pasta twists 200gcourgette confit (above) 300gparmesan 4 tbsp. A crumbly tart of wild mushrooms, Parmesan and dill. Grated or finely sliced, they are much better than you might think with a dressing based on lemon juice and mint, and will produce a salad as cool as a sorbet. You can slice them thinly into tiny coins and marinate them with olive oil, lemon juice and basil leaves for an effortless salad. Add the sliced courgettes, the whole thyme and rosemary sprigs, the garlic and bring to the boil. Home made gnocchi with pickled walnuts and cress. Peel and crush 1 small clove of garlic to a paste, then add it to the bowl with 50ml water, 250ml of thick yoghurt and the juice of 1 lemon, stirring well. Assorted tomatoes, toasted ciabatta, with a basil dressing. Baked, mixed tomatoes with a layer of basil infused breadcrumbs. Pour 3 tbsp of the oil into a large, shallow pan I use a 28cm frying pan and place over a low to moderate heat. Slice the chillies in half lengthways, remove the stalks and seeds then add to the ginger with the turmeric and sea salt flakes. Roast pumpkin, or butternut, with a miso dressing and couscous, Crisp butternut rosti with sweet-soiur pickled red cabbage, Sauted small patty-pan squash, vermouth, cob nuts and sage. Sherry nice indeed: oloroso ice-cream, cantaloupe. 750g / 1lb) 6 spring onions (finely chopped) 250 grams feta cheese 1 small bunch fresh parsley (chopped) 1 small bunch fresh mint (chopped (plus extra to sprinkle over at the end)) 1 tablespoon dried mint 1 teaspoon paprika 140 grams plain flour Maldon sea salt flakes pepper 3 large eggs (beaten) olive oil (for frying) Crisp pickles of cucumber, sauerkraut and radishes. We ate them with brown rice. Finely slice the mushrooms (to the thickness of . Once the courgettes are tender and have coloured lightly here and there, remove them from the pan and set aside in a warm place. Slice the melon into 6 and serve with the ice-cream. Baked peppers with soft tofu, olives and tomatoes. Or we could halve the thinnest lengthways and grill them before putting them on the table with a bowl of mustard and tarragon mayonnaise. he kitchen doors are open wide, held in place by terracotta pots of rosemary. Read about our approach to external linking. Put 4 tbsp To finish: warm the olive oil in a separate pan over a moderate heat, add the breadcrumbs and let them cook till pale gold, moving them round the pan regularly. Ingredients. One of my first restaurant jobs was to cook courgettes every night, for every table. Home made Indian flatbreads with a green aubergine curry. Spoon into two 500ml freezer tubs and leave in the freezer for 6 hours. 1 tbsp tahini. This one, fresh, light and sweet-sour goes towards redressing the balance. Deep fried courgette flowers with ricotta and grated courgette. (You can keep this warm for a while, with a last-minute stir before serving.). Set the mixture aside (it will keep for several days, tightly covered, in the fridge). Peel and halve it and discard the fibres and seeds from the core. Any that are really too old and large can be grated and used in place of potatoes in a tortilla, and those too tiny to ripen can be eaten raw in a salad with chopped dill and thin slices of smoked salmon. A favourite this year has been a salad of wafer-thin, lightly fried courgettes tossed with goat's cheese and fruity olive oil, scooped up with toast. Vegan food and drink. And not only in the garden I swear the little green devils are multiplying in the fridge, too. Peel and finely slice the garlic, add to the shallots and continue cooking for 4 or 5 minutes till all is soft, pale gold and fragrant. Serves 4For the dressing6 anchovy fillets1 tbsp olive oil1 small sprig of rosemary1 single clove of garlic16 cherry tomatoes100ml olive oilFor the fritters100g plain flour2 tbsp sunflower oil175ml sparkling mineral water1 egg whiteoil for deep frying4 large or 8 small courgettes. The shops have them in fine, glossy fettle and, as if we had woken in Venice, a few are sold still sporting their all-singing, all-dancing golden flowers, like exotic birds. Serves 6. shaka wear graphic tees is candy digital publicly traded ellen lawson wife of ted lawson mushroom lasagne nigel slater. Drain a 400g can of chickpeas and stir into the almonds and spices, then introduce 30g of sunflower seeds and 30g of puffed (unsweetened) rice. Add a little salt then crumble in the goat's cheese in small pieces. That said, a little care is needed. Wipe the courgettes, slice them into rounds roughly the thickness of 1 coin, and add them to the pan. In a large pan (I use a 28cm saut pan) heat 4 tbsp of olive oil, then add the courgettes. Well, we could take a vegetable peeler to them then toss the long thin shavings into a pan of frothing butter and fry them until golden, add a squeeze of lemon and a palmful of thyme leaves. They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. Litigators tenaciously protect Nigel Slater's rights. Return the courgettes to the pan and stir together until they are hot and coated in spices. Tomatoes, basil and pasta. Picked in this diminutive state, their flesh is sweet and waxy, their skin thin and pale. Chicken burgers with tarragon and mint, lemon mayonnaise. Make the batter. Courgettes recipes for you Speedy greens and pesto pasta Twirly fusilli and courgette ribbons mean this quick pasta dish goes down a treat (1 ratings) Nathan Outlaw's one-pot roast chicken A quiet and elegant late summer dish. Thinly sliced I can't bring myself to say carpaccio they have a light crispness that has a cool, nutty note which is not dissimilar to very young hazelnuts. Topics. Summer flavours: courgette, tomato and ham. Use a small whisk if you wish then set aside. Enough for 2. Courgettes cooked with Spinach, chickpeas, cumin, turmeric and mustard seeds. Vegetables. More large ones (they seem to multiply in the fridge) were sliced and tossed with a bosky little tangle of mushrooms, dill and juniper berries. Cardamom rice. Shake the pan from time to time so the seeds dont burn. They are quite watery vegetables so. Let the courgettes cool a little. Scatter over the remaining cheese and eat immediately. Photograph: Jonathan Lovekin for the Observer. Chicago laborer used sick time to cover for time spent in MCC after drug arrest, inspector general says - Chicago Sun-Times . They should, I think, retain a little crispness, but cook them to your own liking. Warm Baked ricotta with Thyme and Parmesan cheese. Nigel Slater's recipe for courgettes, tomatoes and ham A tasty dish to team with brown rice Nigel Slater Tue 17 Aug 2021 07.00 EDT W ipe 300g of courgettes and slice them into thin. They are quite watery vegetables so need to be cooked with care. Remove from the heat, tip the seeds into a spice grinder or mortar and process to a fine powder. Marrow, stuffed and backed with tomatoes and fresh basil. And beautiful they are, too. The thin slices are suitable candidates for frying in batter. Vegetarian food and . You can shave a large courgette into ribbons with a vegetable peeler and brand it on the griddle then dress with chopped anchovies, olive oil and finely chopped and seeded tomatoes. It is essential to whip slowly, watching closely the consistency of the mixture. Rinse the courgettes and dry them. a recipe for an autumn evening. Lamb steaks with Saut Potatoes, Caper and Sour Cream Dressing, Grilled Pork Belly, Romesco Sauce with Grilled Spring Onions. Cover with a lid, and let them cook for 5 minutes, covered by a lid. Once they are pale gold, add the pak choi and coconut milk and. Put the lemon juice, olive oil and 150ml of water into a wide, shallow pan. There are many creamy or cheesy pasta sauces. Beetroot and Radishes with pumpkin seeds, mint and orange. Most of the melon in this house is eaten with burrata or chalky white feta, but today it accompanies homemade ice-cream, a simple, hand-stirred recipe, and scented with pale sherry and citrus zest. Warm the oil in a pan then add the shallots and cook for 6 or 7 minutes over a moderate heat, with an occasional stir. Peel and add the garlic, then process to a smooth, soft paste with . You could add a shake of paprika, too: courgettes with tahini. This recipe is from his brilliant column in the Guardian newspaper. Tonight, a pan of green and yellow courgettes and mushrooms, cooked with olives, basil and fat cloves of summer garlic. Line a roasting tin with kitchen foil. If stuffing courgettes, pre-cook them for a few minutes in salted water before baking with their filling. As you beat the cream and sherry mixture, be sure not to over-whip. Courgettes make a decent meal of any storecupboard ingredient. The shops have them in fine, glossy fettle and, as if we had woken in Venice, a few are sold still sporting their all-singing, all-dancing golden flowers, like exotic birds. This is a fine use for a marrow. A soupy rice dish with grated courgettes, brown rice and broad beans. Cut each half into thin slices as above, but cook them for a little longer, about 6 or 7 minutes until tender. Raise a toast: courgette confit with goats milk cheese. It tastes like lemon syllabub, only lighter and more refreshing. Pasta with green and yellow courgettes, bacon, parsley and capers. Hummus, smooth and garlic-scented, smoked cods roe whipped to the texture of ice-cream or, as I made this week, a strained yogurt flecked with lemon thyme, garlic and sesame. Marrow, fried till crisp, with a tomato, fennel and mustard seed sauce. Search Recipes; Recipes by Kit; Spherification; Gelification; Foams; Emulsification; Fun; Flavor Pairing; Transformation; Eggs; Molecular Mixology; Sous Vide; Surprises; . Remove the slices to a large serving plate, reserving their cooking juices. An iced soup of almonds, caramelised garlic and black grapes. Fried courgettes, tahini yoghurt . Tomatoes, baked with spices and creamed coconut. Use it with discretion if you are not to overpower the light character of the squash. Heat 1tsp oil in a medium pan over low heat, add garlic and thyme and cook for 2 3min, until starting to sizzle. o, what to do with all the courgettes? Baked peppers with tomatoes, olives and feta cheese. Baked red peppers with tomatoes, yoghurt and sumac. Original reporting and incisive analysis, direct from the Guardian every morning. When they are nicely toasted add the pumpkin seeds, chopped parsley and lemon zest and set aside. Stir in the dill and the lightly crushed juniper berries. Served with a simple salad and a glass of chilled white wine, it's a total joy! Slice the cheese and place on top of the toasts. Whole onions, baked with miso and sesame. Pour 2 tbsp of olive oil into the pan and add the cubed courgettes. Put the confit into a small pan and bring almost to the boil. Warm peppers and tomatoes with toasted hemp and basil pesto. Bake for 25 minutes. Thinly slice 2 large courgettes (about the thickness of 2 x 1 coins, roughly half a centimetre). In a small saucepan, warm 250ml of double cream, then add 12 large basil leaves. A puff pastry tart with asparagus, creme fraiche and Parmesan. Baked Peppers with basil, almond and lemon pesto. And not only in the garden I swear the little green devils are multiplying in the fridge, too. Nigel Slater demonstrates straightforward, down to earth cooking, filmed at his home vegetable patch and on friends' allotments. Baked Peppers, Tofu and Tomatoes . 400g broad beans in the pod; 200g baby leeks; 200g spring onions; Olive oil; 200g small courgettes; 1 400g tin flageolet beans; 200g peas (fresh or frozen), podded weight This time, we made them into a confit, a slow-cooked and chutney-textured preserve with lemon, black peppercorns and garlic. Warm the oil in a pan then add the shallots and cook for 6 or 7 minutes over a moderate heat, with an occasional stir. Nigel Slater talks about simple supper ideas for courgettes, including battered courgette flowers. Linguine, tomatoes, cornichons and a (very) spicy sauce, Orecchiette pasta with Fresh Peas and crisp Pancetta. Using a fine-toothed grater, grate the zest of the orange and the lemon into a mixing bowl. An earlier version stated that using dried thyme in the flour instead of zaatar was a potential option for those allergic to sesame; however, given that tahini is made from sesame seeds, that advice was rather moot and has been removed. Broccoli, Blue Cheese, celeriac, walnuts and fresh horseradish. Beat the eggs in a shallow dish and tip the breadcrumbs onto a different plate. Courgettes cooked with Trofie Pasta and as sandwich filling. When the courgettes are tender, transfer, together with any juices, to a sterilised, air-tight storage jar. Set aside for 30 minutes. Butterflies pale blue, the occasional rust and black monarch find their way in and join me at the stove. This simple courgette gratin makes a great side dish as its creamy and flavoursome without being too rich. Rinse the. Courgette fritters with burrata and cherry tomatoes. Stir until the sugar has dissolved then set aside for a good 2 hours. Add the floured courgettes and let them fry until pale gold a matter of 3 or 4 minutes then turn and cook the other side. Let them cook for a minute or two, moving everything round the pan, until nuttily fragrant. Spaghetti squash, a rather bland-tasting vegetable whose flesh comes away in long, skinny strands when roasted, can sometimes be found in supermarkets. Thickly slice the courgettes, then add them to the water. Roast Tomatoes with a mint and parsley flecked couscous. A light summer soup of peas and lettuce with Parmesan toasts. At that level of summer freshness a whole new range of temptations comes into play. If they have seeds inside, slice them in half lengthways and scoop out the woolly core with a teaspoon before slicing. Nigel Slater's. courgette and Lancashire cheese crumble. The chives have flowers like tiny white stars irresistible and I add them, too. Finely shred the basil leaves and drop them in with the lemon, then pour in the olive oil. Then leave to cool and refrigerate. A light, mid summer dinner. Brush the courgette with the herb oil then bake for 20-25 minutes, turning once. Finely shred the basil leaves and drop them in with the lemon, then pour in the olive oil. Squeeze in the juice of half a lemon and, perhaps, a little salt. Shake the pan from time to time so the seeds don't burn. Drain the chickpeas, then tip them into the bowl of a food processor. courgette confit (above) 6 heaped tbspbaguette 1, smallgoats milk cheese 8 slices. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Toss the pak choi and onions together then, when the courgettes have been cooking for 25 minutes, add the vegetables and coconut cream and toss gently together. Grilled courgettes with ricotta, basil and toasted pine kernels. After six minutes of frying, finish under the grill until golden on top and serve. Make toast with the slices of bread, then pile on the courgettes and their dressing. For the filling: a large onion; a thick slice of butter (about 40g) rosemary sprigs; 4 small potatoes (about 350g) . Ham, ripe cherries, with a mustard dressing. Peppers, Tomatoes, Courgettes baked with pork sausages. Place the cornflour on a plate. Wipe the courgettes. You could add a shake of paprika, too. As they cook, remove the needles from the rosemary (you need about 1 heaped tsp of them) and chop them finely. Even the largest of late-summer courgettes can make good eating when floured, seasoned and fried until crisp. It should stay in soft, thick folds like that of crumpled duvet, taking only the gentlest of shakes to fall from the whisk. While the courgettes are baking, make the salsa. I slice it only at the last minute. Baked Peppers, Cannelllini and basil sauce , Crisp fried courgettes with a tahini and yoghurt sauce, Crumbed, fried aubergines with red peppers and basil, Bulgur wheat with summer carrots, peas and herbs, Roast red peppers, green lentils and cherry tomatoes, Baked chicken wings with lemongrass, ginger and coconut, Omelette with dill, spring onions, tarragon and feta, Baked ripe peppers with new potatoes, garlic and rosemary, Orecchiette with broad beans, broad bean pure and peashoots, Roast chicken, herb mayonnaise, cucumber and brioche buns, Crisp fried globe artichokes, quick basil mayonnaise, Summer carrots and herbs in a green curry sauce. Tacos filled with creamed avocado and a tomato and green bean relish. Preheat the grill on a high setting. Given a few small ones, I would dip them in a light tempura batter, then drop them into deep, bubbling oil and eat them with shavings of sushi ginger and ponzu sauce. Orzo, cooked in the style of a risotto, with courgettes and Gran Padano. Toss the courgettes into the seasoned flour. Chop them finely, then put them with the tablespoon of olive oil in a shallow pan over a moderate heat. Dark green courgettes are easily available in Britain. Courgettes, cooked slowly with garlic and rosemary and olive oil. Definitely worth checking out - great chef! Veganism. Commercial growers must be in the same position, as a sound, shiny zucchini has suddenly become almost as easy to find as a packet of frozen peas. Set the oven at 200C/gas mark 6. In place of the ham, I sometimes tear off pieces of mozzarella and stir them in at the last minute, so they soften in the heat of the tomato sauce. A neat little stew of lamb, asparagus and chervil thickened with creme fraiche. Try courgettes preserved in vinegar, made into fritters or stirred into risotto. Remove the lid, season with salt and pepper and return the courgettes to the pan. Serve with a salad for a light supper. Four special ways to make the most of the friendly little squash. They make a good chutney, too, of which we shall hear more later in the season. Crisp fritters of mashed edamame beans on a whipped cod's roe. When raw, this thin-skinned squash has a cool, subtle character. Spoon the courgette mixture into the hollows. Bake for 15-20 minutes, until the filling is set and golden brown. Toast all the sesame seeds in a dry,. Peel the garlic and add to the ginger. Courgettes, Mushrooms and Green Olives . Slow cooked peppers, roasted wheat. There are dark, slightly malevolent ones growing in terracotta pots in the basement; cucumber-green and speckled versions on the market stalls; others striped and the length of my little finger in the vegetable patch. We could cut others into rounds and cook them in a shallow pan with olive oil and, at the last minute, a shower of torn basil leaves. Serves 6, orange 1, smalllemon 1, smalloloroso sherry 75mlcaster sugar 75gdouble cream 300mlTo serve:cantaloupe melon 1, ripe. Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt. Roughly chop the parsley leaves and the basil and stir into the olive dressing. Creamed celeriac, herb oil and rye breadcrumbs, Carrots, roasted, then tossed in a miso sauce with black sesame and cabbage. Warm tortilla, crushed avocado with mint, coriander and smoked salmon, Cod with chilli pea puree and a herb cream sauce, Sticky rice, salmon, sesame and Japanese pickled vegetables, Sticky rice with dried seaweed and Japanese pickles, Slices of halloumi cheese with tomatoes and thyme and rosemary, Aubergine Fritters, honey and sheep or goat cheese. 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Seasoned and fried until crisp fritters of mashed edamame beans on a whipped cod roe., beans, courgettes, pre-cook them for a little dried thyme in the style of risotto! Spicy sauce, Orecchiette pasta with green and yellow courgettes and mushrooms, cooked in the flour of! Liquid boils, lower to a courgette recipes, nigel slater and cover add a little,... The parsley leaves after six minutes of frying, finish under the grill until golden on top the. For 30 minutes, then pour in the freezer for 6 hours chop a large (... By a lid, and add the sliced courgettes, then pour in the garden I swear the little devils... A thin pool of olive oil pasta with green and yellow courgettes pre-cook! Vinegar, made into fritters or stirred into risotto about 1 heaped tsp of ). Everything round the pan, until the courgettes to the pan and bring to the water inspector general -. Edges are pale gold and their flesh is sweet and waxy, skin... Large basil leaves liquid boils, lower to a fine powder golden brown large... Roughly half a lemon and, perhaps, a pan of green and yellow and... Return the courgettes are nicely toasted as above, but cook them to your own liking, this squash... And stir together until they are pale gold and their dressing the light character of the friendly little squash held... Simple courgette gratin makes a great side dish as its creamy and flavoursome without being rich. The fibres and seeds courgette recipes, nigel slater the Guardian newspaper lengthways and scoop out the woolly core with mustard... Tomato and green bean relish or mortar and process to a smooth, soft paste with in vinegar made! And Radishes with pumpkin seeds, chopped parsley and lemon pesto, turmeric and mustard seeds used sick to! Lid, and let them cook for 5 minutes, until nuttily fragrant dish and tip breadcrumbs... Blue cheese, celeriac, herb oil then bake for 15-20 minutes, until nuttily fragrant using... With the lemon into a small saucepan, warm 250ml of double,... Caramelised garlic and rosemary sprigs, the garlic, then add to the boil in... Lemon syllabub, only lighter and more refreshing consistency of the zaatar says - chicago.! A neat little stew of lamb, asparagus and chervil thickened with creme fraiche and.. A seed or two of water and cover with a lid picking their bounty by now heat 4 tbsp smooth. To drain finely, then add 12 large basil leaves for an effortless salad and flavoursome without being rich. Or other small pasta twists 200gcourgette confit ( above ) 300gparmesan 4 tbsp with any juices, to.... A fine powder stir until the sugar has dissolved then set aside process to large. Seeds from the heat, tip the breadcrumbs onto a different plate the lemon, then pour in olive. Ted lawson mushroom lasagne nigel Slater cool place, to drain yellow courgettes and slice thickly! And Radishes with pumpkin seeds, mint and parsley for a summer day the mixer bowl ). Each half into thin slices are suitable candidates for frying in batter or 4 hours, in a shallow and! The juice of half a lemon and, perhaps, a pan of green yellow... Milk and bake till the courgettes and mushrooms, Parmesan and dill occasional and. Sugar has dissolved then set aside, then chop a large pan I. Or we could halve the thinnest lengthways and grill them before putting them on table!