Tag Archives: vegetables

Baked Courgette Fries

Cost: minimal, around 40p for a two-person serving

The courgette plants we grew from seed are now sprawling triffids that dominate the vegetable patch. A couple of courgettes reach frankfurter-size on a daily basis now, and I try to pick them before they get too big. A month or so ago we only had flowers, which are rather lovely stuffed with ricotta and herbs, brushed with olive oil and grilled until they crisp up, and these alone would be worth growing the plants for, but now it is almost August and we have a full on glut.

With such excess, it is easy to get into slightly dangerous habits. Courgettes sautéed in butter with caramelised onions and crispy nuggets of bacon was an early favourite, served with pasta and topped with cheese. The pasta was wholewheat but let’s be fair, if this was a nod towards healthy eating, healthy eating’s response would have been an almighty blanking. “Um, I think not!”

This recipe, however, is satisfying on all sorts of levels. It is quick, cheap and easy – but it is also extremely healthy and utterly delicious. Courgette fries are a mainstay of some fancy burger restaurants such as Byron; the tinge of green hints at a virtue their potato counterparts could never attain. But most recipes call for deep frying – this method does produce crisply perfect fries, but they are greaseless and retain a depth of flavour, a certain sweetness of the courgette, and a moistness as well. The courgette inside is moist but not mushy, the burnished carapace breaking apart to yield a velvety interior. They really seem like an indulgence – a luxury even, but are so quick and easy (30 mins from start to finish) and very healthy, chips that make you feel better, not worse after eating them.

Courgette fries

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Savoury Spring Tart

Cost: about £1.50 – £2, but really it’s a tart to make out of the bits and pieces left in the fridge by the weekend. Serves 4 as a main course or 6-12 as a side dish.

This tart was an unexpected delight – eaten in warm crumbly wedges outside for lunch on the lawn, and then leftovers enjoyed on the sofa the following evening. The pastry is from Nigella Lawson’s luscious How to be a Domestic Goddess, and it is my favourite for any savoury tart. She says that it is too friable for a large tart and makes little individual ones, but I’ve had reliably good experiences with making a 23cm fluted tart – it is golden, and as short and crumbly as a shortbread biscuit, very slightly flaky and with an almost-sweet edge from the semolina. Whilst it has elements in common with a quiche, the ratios of the filling are reversed to give a healthier, more flavourful tart – rather than ingredients fossilised in waxy dairy, here the pastry is generously heaped with a ribbony tangle of soft, sweet leeks, with nuggets of bacon and little juicy peas nestled within. The filling – eggs, cheese and milk (no cream) is lighter than for a quiche, and just keeps everything moist and in shape.

Leek and Bacon Tart

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