At this time of year it’s easy to find yourself completely overwhelmed with courgettes, and of course, turn your back and they’ve quickly turned into marrows! So, if you’re at a loss as to what to do with them all, here are some easy, but delicious tried-and-tested recipes for you to try:
Courgette & yuzu cake
(Taken from a Waitrose recipe)
Preparation time: 30 minutes + cooling
Total time: 1 hour 15 minutes + cooling
Serves: 10 – 12
200ml sunflower oil
200g golden caster sugar
4 large eggs
2 tbsp yuzu juice
250g self-raising flou
1 tsp bicarbonate of soda
250g courgette (about 1 large), grated
340g soft cheese
85g icing sugar
1 tbsp yuzu juice
- Preheat the oven to 180ºC, gas mark 4.
- Grease and line a 23cm round springform cake tin.
- In a large bowl, use electric beaters to mix together the oil, sugar and eggs for 2 minutes until light and fluffy.
- Add the yuzu juice, flour, bicarbonate of soda, a pinch of salt and the grated courgette; carefully fold in until just combined.
- Spoon the mixture into the prepared cake tin.
- Bake for 40-45 minutes, until a skewer inserted into the centre comes out clean.
- Allow to cool completely in the tin.
- In a large bowl, beat the soft cheese, icing sugar and yuzu juice until smooth.
- Spread this over the top of the cake and serve.
Sweet and sour pickled courgettes
750g courgettes (or thereabouts)
1 red onion
2 tbsp of flaky sea salt (substitute about 1 tbsp regular table salt if you don’t have it)
To make the sweet brine:
400ml white wine or cider vinegar
200g sugar (use white sugar as golden muddies the colour of the brine syrup)
1/4 tsp turmeric
1/2 tsp red chilli flakes (you can increase this to 1 tsp if you like a little more heat)
1 tsp fennel seeds
1 tsp dry roasted coriander seeds
- Trim the ends, then slice the courgettes into 1/2cm coins
- Peel and slice the red onion into thin rings
- Layer in a bowl and sprinkling with salt as you go
- Cover and place in the fridge for about an hour (keeping them cold helps to keep the courgettes firm)
- In the meantime, place all the sweet brine ingredients into a (non-reactive) saucepan and bring to the boil.
- Turn the heat down and simmer for about 5 minutes.
- Remove the pan from the heat and let the brine cool to room temperature. (You might want to open all your windows and turn on all extractor fans when you make the brine – the smell of boiling vinegar is quite pungent to say the least).
- Layer the courgettes and onions (do not rinse off the salt) into a sterilised jar
- Pour over the sweet brine, cover and refrigerate.
- It is ready after being left to steep for 24 hours and still tastes delicious 6 weeks later.
Courgette, potato, lemon and olive oil
Preparation time: 10 minutes
Cooking time: 45 minutes
800g new potatoes
120ml olive oil
1 fat garlic clove, peeled and cut in two
2 thick lemon slices
2 bay leaves
pinch of salt
80ml of water
- Scrub or peel the potatoes, then cut in half (or quarters, if they are bigger than an egg)
- Trim the courgettes and cut diagonally into similar-sized chunks
- Put a large, heavy-based casserole on a medium-low heat
- Add the oil and warm it a little before adding the potatoes, courgettes, garlic, lemon, bay leaves and a good pinch of salt.
- Stir so everything is well coated, then add the water and bring to a gentle simmer.
- Cover with a lid and cook gently for 40 minutes, lifting the lid to stir from time to time, until the vegetables are soft and surrounded by oily juices.
Many thanks to Maxwell Clarke for providing all of these recipes.