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Courgettes - our Summer Favourite!


Courgettes - our Summer Favourite!



Courgettes are such a versatile vegetable and we are lucky really as we’ve been fortunate enough to have a glut of them this year! All shapes, sizes and colours it’s kept us all quite amused! It’s handy to remember that the smaller they are, the more flavour they will have. They’ll be denser and sweeter than bigger ones, not forgetting if you don’t pick them early enough they will grow into marrows!

Don’t waste the flowers either – they are true delicacies with a sweet and vegetable like crunch. Eat them raw or keep it simple and lightly fry them in a little of our cold pressed rapeseed oil and finish with lemon juice and salt. Simple!

If you fancy growing them yourself then start by propagating them on the window sill or greenhouse in April, and then plant out in the vegetable patch in June. Here’s some recipe inspo for when you have a bumper crop of your own! All simple and need just a few ingredients – just how we like it!

All are suitable for vegetarians.

Minted Courgette Soup (serves 4)
3 tbsp Yorkshire Rapeseed Oil
1plus tbsp Mint and Balsamic Dressing
1.5 lbs courgettes, sliced & diced
8 oz onions, peeled & chopped
2 pints good vegetable stock

Fry onions in the oil until soft, add courgettes and cook for a further couple of minutes.
Turn heat down to low, put lid on pan, cook for 5 minutes more.
Add the vegetable stock, bring to the boil and simmer with lid on for 30 minutes.
Blitz / liquidise adding the Mint & Balsamic Dressing a little at a time, to suit your taste.

Courgette Loaf

2 large eggs
125ml Yorkshire Rapeseed Oil
85g dark brown sugar
350g courgette, coarsely grated
1 tsp vanilla extract
300g plain flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp bicarbonate of soda
½ tsp baking powder
140g sultanas

Heat oven to 180C or gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
In another bowl, combine the remaining ingredients with a pinch of salt.
Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 45min to 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
Add 85g of chopped walnuts if desired. Serve as it is or with butter or even cheese. This is a sweet loaf but not too sweet!

Courgette & Feta Frittata (serves 4)

1-2 tbsp Yorkshire Rapeseed Oil with Garlic
400g Courgettes Grated
100g Feta Cheese
5 Eggs
75ml Milk
Black Pepper

Pre heat the oven to 180oC.
Cover the bottom of a large frying pan with the garlic oil and heat on a high hob. Add the courgettes and fry for 5-6 mins until cooked through.
In a separate dish beat together the eggs and milk with a good twist of black pepper.
Pour the egg mixture over the courgettes and press down with the back of a spatula to make sure that the whole of the pan bottom is covered.
Crumble over the feta cheese and allow to cook on the hob without touching it for a further 3-4 mins.
Finally once the base of the frittata seems set, add another twist of black pepper and place the frying pan* in the oven for 15 mins or until cooked through.
Serve hot or cold with a drizzle of our Mint and Balsamic Dressing.
*Make sure the frying pan has an oven-proof handle!