Another versatile stalwart.

Preparation

Small

Scrub, top and tail – slice or grate into salads, soups, grills or bakes.

Larger

Slice or grate into soups, stews, stir fries, risottos and curries.

Barbecue

To grill or barbecue sprinkle slices with salt, leave 10 to 20 minutes then squeeze out the liquid, by hand or in a tea towel. Toss in a little oil. Grill turning frequently season with salt and pepper.

Preserves

Save any waste, make chutney. A tip is to freeze till chutney making time arrives.

Serves 4

Heat the oil in a frying pan add courgettes, garlic and tomatoes, season with a little salt, then stir cook till softening. Add mint and continue to cook till beginning to break down. Season with salt and pepper to taste. Serve scattered with toasted almond – delicious served with pasta, rice or couscous.

The recipe you make with what you have; this one is for veggie haggis!!

1 medium courgette approx 200g will serve 2

Turn on the oven to heat at 180C (160C fan), 350F, Gas 4. Line a small roasting tin with foil. Top and tail the courgette, cut in half along the length, remove the inside  (I use a melon ball scoop) leaving a small rim of flesh to hold the filling. Chop the inner flesh, sauté in a little hot oil till soft. Chop the haggis, stir in. Season if required to taste. Fill the hollowed courgette and then cover with grated hard cheese. Put into the prepared tin and roast for 20 to 25 minutes till cooked through.  Enjoy with a green salad. Air fry for 10 to 15 minutes, make sure to line the basket.

Filling ideas:-

Bolognaise sauce

Cheese and tomato:- grate cheese mix with chopped tomato and breadcrumbs or porridge oats.

Fridge foraged :- chopped sausage,  cold meat, flaked fish, chopped cooked vegetables, cooked lentils or chickpeas – top with sliced cheese.

serves 2 people

Prepare the courgette. Heat 2 tablespoons oil in a frying pan, add courgettes, salt gently, cook on medium heat till softening, stir in grated cheese to taste along with 1 tbsp creme fraiche, season with salt and pepper to taste and serve with pasta, noodles, rice or couscous.

Based on a recipe by Orkney friend Barbara Todd’s mother.

Heat the oven to 180C (160C fan) 350F, Gas 4. Oil and line a 450g (1lb) loaf tin.

Sift the flour, baking powder and spice into a bowl, ad the sugar. Mix the eggs, oil and courgettes together then add to the dry mixture along with the walnuts and stir together. Pour into the prepared tin and bake for 45 minutes to 1 hour till risen and firm and the point of a skewer inserted in the middle comes out cleanly. Cool in the tin and eat freshly bake. Store in the fridge.