September’s seasonal ingredient is chosen by Greig Young, head chef at The Northgate in Bury St Edmunds

My summer ingredient of choice has to be courgettes. They are fresh, ridiculously versatile and very tasty. I have seen them prepared in many ways, from fritters and pickles, to used in a cake with zingy lime juice and cream cheese; however, my favourite is to serve them raw as a salad with lime, mint and cucumber, that goes really well with lightly spiced barbecued lamb chops or any grilled meat or fish. First wash the courgettes to remove any fur on the skin. Peel them and the cucumber into nice thick ribbons – leaving the skin on – and sprinkle with some flaky salt. Let them sit for 20 minutes to soften. Add a couple of tablespoons of good olive oil, some ripped mint, a squeeze of fresh lime juice and a chopped courgette flower if you grow your own.

Set in a converted Victorian townhouse, The Northgate’s menu champions the best of local, seasonal

East Anglian produce, including green plums and cobnuts from its own garden

FARM FRESH Daylesford has launched its Market Garden veg box, containing five different types of fresh, organic produce, from roots and fruits to salad leaves, handpicked and harvested from its Cotswold farm. Dispatched on Tuesdays to Fridays and priced £15, the seasonal, varied contents will encourage more kitchen creativity.