Chef and food writer Ben Tish is advocating for the humble courgette, arguing that this often-overlooked vegetable deserves greater recognition in British kitchens. Tish, who is also the chef/director of the Cubitt House group of pubs in London, has shared two new recipes designed to showcase the courgette's extensive culinary possibilities, particularly during its peak early summer season.
Highlighting the abundance of excellent varieties grown in the UK, Tish suggests that many home cooks may not be fully appreciating the courgette's potential. He notes its adaptability across a spectrum of cooking methods, from being thinly sliced for raw salads to being crisp-fried, charred on a barbecue to enhance its natural sweetness, or even incorporated into moist cakes.
Among the new recipes released is 'Courgette fritters with cheese, herbs and brown-butter crème fraîche'. This dish involves grating and salting courgettes to remove excess moisture, then combining them with crumbly cow or sheep's cheese, spring onions, garlic, lemon zest, and a mix of fresh herbs such as dill, mint, and parsley. These ingredients are then bound with eggs, flour, and baking powder before being fried until golden and crisp. The fritters are served with a distinctive brown-butter crème fraîche dip.
The second recipe, 'Slow-cooked courgettes, preserved lemon and ricotta on toast', offers a different approach to preparing the vegetable. Thinly sliced courgettes and crushed garlic are gently cooked on a medium-low heat for approximately 30 minutes until they achieve an almost 'jammy' consistency. This slow-cooked mixture is then enhanced with finely chopped preserved lemon rind, fresh lemon zest, chilli flakes, and mint, before being served warm on toasted sourdough bread spread with seasoned ricotta.
Tish's initiative aims to encourage more Britons to experiment with courgettes, moving beyond conventional uses and exploring the depth of flavour and texture they can bring to a variety of dishes. His recipes provide practical, delicious ways for consumers to utilise seasonal produce effectively, aligning with broader trends towards sustainable and locally sourced ingredients.