COURGETTES

RECIPES AND WORDS ELLA TARN PHOTOGRAPHS KATE WHITAKER FOOD STYLING ROSIE RAMSDEN STYLIST DAVINA PERKINS

STAR OF THE SEASON

„Whether you’ve grown your own and have a glut, or got carried away at the greengrocers, you can never have too many courgettes. They’re the fairest of the squash family and require the least preparation – they can be on the table in a matter of minutes. Whether they’re cigarshaped or round, emerald green, limecoloured or yellow, courgettes never fail to brighten up a dish and their subtle flavour complements so many different ingredients. Marinated, steamed or fried, courgettes and their bright golden flowers get my vote as the perfect summer vegetable.“

ELLA TARN, COOKERY ASSISTANT

WHAT TO LOOK OUT FOR

The best specimens have glossy skin and are firm with no floppiness. Choose smaller courgettes to avoid the tough seeds and watery texture of larger ones. If you can find some with their papery flowers attached, you’re in for a treat: remove the stamens, fill with seasoned ricotta, dip in batter and fry for a lovely crunch. Wonderful with a drizzle of honey.