Courgettes
STAR OF THE SEASON
What’s good now.
PHOTOGRAPHS MIKE ENGLISH FOOD STYLING LOTTIE COVELL STYLING VICTORIA ELDRIDGE
“Courgettes are the perfect summer vegetable – versatile, easy-to-prep and in plentiful supply from now until September. Eat raw, lightly steamed, grilled – or shred into courgetti with lemon zest and garlic prawns. Need a couple more ideas? This laid-back salad balances the delicate sweetness of courgettes, goat’s cheese and honey with salty, umami-rich kalamata olives. Or coat slices in a light batter – crisp-fried and served with a ponzu dipping sauce and a chilled glass of white wine, they’re addictive.” JEN BEDLOE, FOOD EDITOR
WHAT TO LOOK FOR
Courgettes are a kind of summer squash. If harvested while they’re young and tender they’re called courgettes, but if they’re allowed to grow much larger they become marrows. Look for firm, shiny green courgettes (although there are yellow ones and round ones too) 15-20cm long, with yellow flowers still attached, if possible (they’re delicious stuffed with ricotta and lemon zest, then fried). Store courgettes in a paper bag in the salad drawer of the fridge.