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While the delicious. team are testing recipes, they’re often debating the best ways to do things, as well as answering cooking questions that arise in the test kitchen. What’s the best way to use up all those home-grown courgettes? Why do loaf cakes so often go awry during baking? What is pin-boning? And what’s the deal with organic food? It’s the kind of information you won’t find anywhere else, and it will take your cooking to the next level





Pick your courgettes when young, crisp and sweet (18-20cm is best).

For FRITTERS, lightly salt sliced or grated courgettes, then rinse and pat dry with kitchen paper. This will give you a crisp finish when frying.

Courgettes make good CHUTNEY. Simmer 750g sliced courgettes with 250g chopped dates, 500g chopped onion, spices of your choice, 300ml vinegar and 125g sugar until thick. Put in sterilised jars while warm. After opening, keep in the fridge.

Or try SICILIAN COURGETTES. Halve 4 medium courgettes, then hollow out the flesh and chop (retain the shells). Meanwhile, fry 2 chopped shallots, 2 chopped garlic cloves and 2 tbsp pine nuts in 1 tbsp olive oil over a gentle heat until golden. Add 2 tbsp currants and the courgette flesh, then fry for 10 minutes until softened. Season and add the grated zest of 1 lemon.

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About delicious. Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.