Slow cooked courgettes (serves 4)
This is the recipe I come back to time and time again during the summer months when courgettes are in abundance.
8 firm, medium-sized unblemished courgettes
40g unsalted butter
2 tbsp mild-tasting extra-virgin olive oil
3 cloves of garlic, finely chopped
2 sprigs of tarragon, leaves only and chopped
Sea salt and black pepper
Wash and pat dry the courgettes.
Slice into fine rounds.
Place the butter and oil in a medium-sized, heavy-based saucepan and melt over a low heat.
Add the garlic, courgettes and a good pinch of salt.
Stir well to combine.
Cover and cook, stirring from time to time, until the courgettes have reduced to a thick, mushy almost jam-like
Taste and adjust the seasoning – it will undoubtedly need a little more salt and plenty of pepper.
Stir in the tarragon leaves, drizzle in a little more oil and serve.