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Slow-cooked courgettes with mint, chilli and almonds
In this recipe, the courgettes are cooked long and slow, in plenty of olive oil, with a sprinkling of dried chilli and lots of finely sliced garlic. The resulting luxurious combination is delicious on its own, served with a scattering of mint and some toasted almonds as a stand-alone dish, or as a silky bed on which to pile pork chops or roast chicken.
After eating them like this, you’ll never think ill of a courgette again. I love mint here, but any soft herb is good (dill, tarragon, basil or parsley).
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