It was only a few weeks ago I was merrily harvesting two inch long courgettes – much to the hoots of laughter from my family – to use in stir fries. It’s a different story now though. The plants have suddenly burst into life, and we now have a seemingly never-ending supply of them. I found two whoppers hidden under the foliage too. These have gone past courgette size, and are well on their way to being marrows, and I have big ambitions for them. One I will enter in the Earl Shilton Town Show on the 31st, and when the other one gets just a bit bigger, I plan to turn into Marrow brandy – but more about that nearer the time.
Looking around for inventive ways to sneak the smaller ones onto our plates, I’ve found they are great chopped up, spread out on a tray with a little oil, salt and pepper and roasted until just firm. A drizzle of honey or maple syrup just before roasting really brings out the flavours too.
Looking for a way of using up the rest of the glut that are still being produced down the garden, and feeling a tad adventurous, I then turned my hand to baking them in a cake.