An in­gre­di­ent to en­joy COURGETTE

De­signer, cook and au­thor So­phie Con­ran shares her favourite sea­sonal flavour

Country Living (UK) - - A Month In The Country -

THE COURGETTE COMES FROM A LARGE AND TASTY FAM­ILY THAT IN­CLUDES MEL­ONS, CU­CUM­BERS, SQUASH, PUMP­KINS AND GOURDS. AL­THOUGH THEY HAVE BEEN EN­JOYED FOR THOU­SANDS OF YEARS BY THE SOUTH AMER­I­CANS, THE VA­RI­ETY WE KNOW AND LOVE TO­DAY WAS DE­VEL­OPED IN ITALY IN THE 19TH CEN­TURY. ANY­ONE WHO HAS A VEG­ETABLE GAR­DEN OR AL­LOT­MENT KNOWS THEY’RE NOT HARD TO GROW AND HAVE A LONG AND BOUN­TI­FUL CROP­PING SEA­SON. WITH THE IN­VEN­TION OF THE SPIRALIZER TO CRE­ATE ‘COURGETTI’, IT IS NOW A FIRM FAVOURITE IN MANY HOUSE­HOLDS. I LOVE THEM GRILLED AND TOSSED WITH LEMON JUICE, OLIVE OIL, CA­PERS AND AN­CHOVIES OR CUT INTO MATCHSTICKS AND DEEP-FRIED IN A LIGHT BAT­TER. For more in­for­ma­tion, see so­phiecon­ran.com.

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