A lemony loaf, a stir-fry and a cheeseboard pickle: Ravinder Bhogal’s courgette recipes
Three ways with summer’s versatile vegetable: as a simple meal, a deliciously moist loaf and a South Asian achaar to spice up any cheese sandwich
Three ways with summer’s versatile vegetable: as a simple meal, a deliciously moist loaf and a South Asian achaar to spice up any cheese sandwich Courgettes don’t have to be boring, thanks to their shapeshifting magic.
Shave with a vegetable peeler, douse in olive oil and lemon juice and eat raw, or spiralise for noodles. Alternatively, grill until blackened, scoop out the creamy innards, and fold into tahini for a smoky dip.
Courgettes are irresistible grated and turned into fritters, deep-fried or cut into thick rounds and roasted on a high heat so they caramelise, but don’t turn to mush. Finally, you can pickle them to enjoy their sunny flavour in the gloomier months.
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