Courgettes in season during June to September. They are very easy to grow in British gardens and diligent harvesting optimises the courgette production.
Serves 2 (as a side)
1 large or 2 small courgettes (green or yellow)
1 clove of garlic
4 sprigs of fresh thyme
Extra virgin olive oil
1. Wash and thinly slice the courgettes into discs.
2. Finely chip the garlic and strip the thyme. Heat a little olive oil in a pan and add the garlic and thyme for a few minutes, then add the courgette.
3. Cook on a low heat for at least 30 minutes, until the courgettes are tender. Add spoonfuls of water if the courgette starts to stick.
4. Season well with salt and pepper.
Serving; I served it with beetroot grains and salad, but any salad selection works well or simply on toast.