Our Farm Shop has fresh veg deliveries every day from our Kitchen Garden and local suppliers. Open 9am-5pm daily (Sun 10am-4pm) with safety measures in place.
This is an ideal recipe when courgettes are plentiful and large! It is delicious and one of Claire’s absolute favourites!
|Several large courgettes (at least one per serving)|
|Salt & pepper|
|Lemon, parsley or other herbs (optional)|
|2-3||Courgettes per person (smaller the better)|
|1||garlic clove (per person)|
|Good pinch of saffron threads|
|Pasta (Claire prefers spaghetti or linguine)|
This courgette and lemon confit recipe is a slow-cooked and chutney-textured preserve with lemon, black peppercorns and garlic.
|1 tsp||fennel seeds|
This confit can be served a variety of different ways, it can accompany cheese, piled on toasted baguettes and even served a few days later, using the rest of the jar and tossing it into twists of steaming trofie pasta.
Courgettes are a source of a mineral called potassium. Potassium helps to keep our muscles working properly so we can move around. Courgettes are also a great source of vitamin C and folic acid.
|3 tbsp||plain flour|
|a pinch||smoked paprika|
Courgette fries make a delicious, healthy alternative to chips. Serve with steak or just as a nibble with drinks.
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”