Here are some great recipe ideas to use with main ingredient being courgettes:
-Stuffed courgettes (4 courgettes, halved lengthways
3 tsp extra-virgin olive oil
mixed salad, to serve
For the stuffing
50g dried white breadcrumbs
50g pine nuts
6 spring onions, trimmed and finely sliced
1 garlic clove, crushed
6 sundried tomatoes in oil, drained
1 tbsp thyme leaf
25g parmesan or vegetarian alternative, finely grated)
Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.
-Veg fritters with poached egg (3 carrots, grated
200g (about 2) maris piper potatoes, grated and squeezed really dry
Bunch of spring onions, finely sliced
3 tbsp chopped fresh parsley
200g vegetarian feta, crumbled
3 tbsp plain flour
6 large, very fresh free-range eggs
Vegetable oil, for shallow frying)
1. Mix the carrot, potato, onion, parsley and feta in a bowl. Add the flour and season well. Separate 2 of the eggs, then stir the egg yolks into the veg mixture. Put the 2 egg whites in a clean bowl and whisk to soft peaks, then fold into the mixture.
2. Heat 0.5cm oil in a sauté pan. Add heaped spoonfuls of the mixture to the oil, in batches, cooking for 3 minutes each side until golden brown – you should make about 12 in all. Remove with a slotted spoon, drain on kitchen paper and keep warm.
3. Meanwhile, bring a wide pan of water to the boil and soft-poach the remaining eggs for 3-4 minutes each.
4. Place 3 fritters on each plate and top each with a poached egg to serve.