The rainy summer has brought on courgettes fast. If you have a glut, try Jane Grigson’s salad.
Take enough small courgettes for your needs and cook them whole in boiling salted water for about five minutes (longer for bigger ones). While still hot, cut them lengthwise into quarters, drizzle with good olive oil and squeezed lemon juice and toss. Season with salt and pepper and, just before serving, chopped chives and parsley.
‘The secret is plenty of herbs and not just a niggly sprinkling.’ This is a delicious fresh salad that will bring out the delicate flavour of the tiny marrows. Also, use courgettes instead of cucumbers in a chilled soup. Again, lots of herbs is the secret, but you could use fresh dill or fennel.
