You are brilliant and to say thank you I’ve got some bonus recipes for you this week. I’ve got a glut of the last of the courgettes and the most delicious recipe for how you can use them and then THREE different ways you can serve them! Now as we come to the end of courgette season…sob…people often have a bit of a glut and are looking for things to do with them. So here I am to tell you to to make jammy courgettes. Slow cooked, meltingly silky, these courgettes are honestly heaven on a plate! Slow cooked courgettes You will need: 1 tbsp olive oil 1/2 tsp chilli flakes 3 garlic cloves, finely sliced 2 large courgettes, sliced into coins salt and pepper

Method Heat the oil in a large saucepan, add the garlic, courgettes and chilli. Season well with salt and pepper. Cook over a low heat for about 30 minutes. Check on it every now and then and stir to ensure the courgettes aren’t sticking. You want them collapsed, jammy and browning in places These are so good in so many ways but here are three ways I love to serve them: 1.) Serve on cool and creamy whipped ricotta For the whipped ricotta: 250g ricotta 1 tbsp double cream 1/2 tablespoon lemon zest 1/2 tablespoon honey pinch of salt and pepper Simply pop it all in a food processor and blend it up until creamy and smooth. So so good. Scoop onto a plate, top with the courgettes and a drizzle of olive oil and some basil leaves. This is so lovely for supper with some crusty bread for mopping. 2.) Served on crispy ciabatta To make these gorgeous crostini slice ciabatta and drizzle with a little olive oil. Toast in a pan until golden and rub with a peeled garlic clove. Top with the whipped ricotta and the jammy courgettes. Add toasted pinenuts, fresh basil and a little extra lemon zest. 3.) And finally, my favourite way of having them is stirred through hot pasta. Hot pasta with the jammy, slightly caramelised courgette, contrasted with the cool and creamy ricotta - it’s so so good. I love trofie for this, you can buy it fresh and it takes just a few minutes to cook. Stir the courgettes through the hot pasta, add dollops of ricotta, you don’t need to whip it, just scoop it from the pot fridge cold. Add toasted pine nuts, a generous glug of olive oil and some torn basil leaves. Lots of freshly ground pepper and it’s heaven!