A lemony loaf, a stir-fry and a cheeseboard pickle: Ravinder Bhogal’s courgette recipes

Three ways with summer’s versatile vegetable: as a simple meal, a deliciously moist loaf and a South Asian achaar to spice up any cheese sandwichCourgettes don’t have to be boring, thanks to their shapeshifting magic. Shave with a vegetable peeler, douse in olive oil and lemon juice and eat raw, or spiralise for noodles. Alternatively, grill until blackened, scoop out the creamy innards, and fold into tahini for a smoky dip. Courgettes are irresistible grated and turned into fritters, deep-fried or cut into thick rounds and roasted on a high heat so they caramelise, but don’t turn to mush. Finally, you can pickle them to enjoy their sunny flavour in the gloomier months. Continue reading...