Issue 97 is out now
Melissa Corkhill

By Melissa Corkhill

07th August 2015

Courgettes are at their best right now, and these recipes offer some interesting and delicious new ways to make use of them in the kitchen from the fabulous teatime treat - courgette bread to a summer barbeque favourite.

Melissa Corkhill

By Melissa Corkhill

07th August 2015

Melissa Corkhill

By Melissa Corkhill

07th August 2015

Chocolate Courgette Icecream
1 courgette, 1 cup cashew nuts, 1 cup water, 1/2 cup cocoa powder, 1/2 cup honey
Blend all ingredients together in a blender until smooth as possible. Place in an ice-cream maker and follow instructions or if, like me, you don’t have one, I use a tupperware. Place the liquid in the base of a large tupperware and put it in the freezer. Every hour or so, take it out and give it a stir. It should be ready top eat within about 4-5 hours.

Griddled Courgettes with Mint and Lemon
500g courgettes; 1 clove garlic, crushed; 2 tbsp extra virgin olive oil; finely grated zest and juice of 1 unwaxed lemon; 2 mild green chillies, deseeded and finely chopped; 25g vegetarian parmesan or hard cheese, coarsely grated; fresh mint leaves, finely chopped

1 Preheat the barbecue or heat a griddle pan until nice and hot.
2 Cut the courgettes into 5mm slices lengthways and place in a large bowl with the garlic and half of the olive oil. Toss gently to coat.
3 Place the courgette slices on the barbecue or griddle pan and cook for five minutes until tender and slightly charred.
4 Remove to a serving plate and scatter with the lemon zest and juice and chopped chilli. Drizzle with the remaining olive oil and leave to cool and marinate.
5 Before serving, scatter with the cheese, chopped mint and season with freshly cracked pepper to taste.

Minted Courgette Soup with Yogurt
1 tsp cornflour; 1.5 litres vegetable stock; 2 Maris Piper potatoes, peeled and diced; 1 small onion, chopped; 2 cloves garlic, chopped; 4 courgettes, grated; handful fresh mint, stalks removed; 200g organic Greek yogurt
1 In a pan, blend the cornflour to a smooth paste with a little of the vegetable stock, then pour in the rest of the stock.
2 Stir in the diced potato, onion and garlic and bring to the boil. Simmer uncovered for 15 minutes.
3 Add the grated courgette and cook for a further 5-8 minutes.
4 Remove from the heat and stir in the mint leaves. Using a hand-held blender, whizz until smooth.
5 Season to taste, then ripple the yogurt through the soup. Ladle into individual bowls and serve with lightly toasted pitta fingers.

Courgette Bread
1 small courgette; 75g butter, softened, plus extra for greasing; 150g runny honey; 2 medium eggs; juice of 1/2 lemon; 190g self-raising flour; 40g almonds, finely chopped; 2 tbsp natural yogurt
1 Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 900g loaf tin.
2 Grate the courgette into a sieve and leave for 5 minutes. Squeeze out any excess moisture and set aside.
3 Beat the butter, honey and eggs until smooth. Fold in the lemon juice – it will curdle slightly, but don’t worry.
4 Combine the flour with the courgette and almonds. Fold in the butter mixture and the yogurt. If the batter is stiff, add a spoonful more yogurt to loosen.
5 Pour into the tin and bake for 50 minutes, or until the top is golden. 6 Insert a skewer – if it comes out clean, it’s done; if not, cook for a further 10-15 minutes. Cool in the tin. This makes a great teatime snack served sliced with butter and homemade lemonade!

The lovely home grown courgette image is courtesy of All in a Pickle, where you can buy spiced courgette chutney for £2.80.

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