A freshly picked organic courgette is a delight. We get them to you from our fields as quickly as possible.
A freshly picked organic courgette is a delight that hardly needs embellishment. We get them to you from our fields as quickly as possible. Roast, griddle, fry, or ramp up your 5 a day with courgetti (courgette spaghetti). Raw, slow-cooked, fast-cooked or grated into cake batter, there’s (almost) nothing you can’t do with them.
Countries of originGrown in
There’s no need to peel courgettes – just wash them and trim a little off each end
How to prepare
Young courgettes are succulent raw – grate or pare into long ribbons with a peeler, then toss with olive oil, lemon juice, salt and pepper.
For a good summer salad, slice lengthways into 5mm strips, brush with olive oil and griddle both sides. Toss in a dressing with Puy lentils and feta, or with white beans and cherry tomatoes.
Keep in the fridge. They’re at their best eaten very fresh, although they’ll look fine for a week or more.
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