Lemon, Garlic and Chilli Braised Courgette

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Method

Step 2

1. Cut the courgette into thin discs – about 1 ? 2cm wide.

Step 3

2. Put a heavy bottomed casserole or sauté pan on a hob at the lowest heat you can. Pour in three tablespoons of extra virgin olive oil, followed by the fennel seeds. Fry for a minute on medium-high before adding the courgettes and a generous pinch of salt.

Step 4

3. Turn the heat down to the lowest setting then give the courgettes a toss so they are coated in the oil, place a lid on top then cook very gently for 30 minutes. The courgettes shouldn’t fry or brown but should steam in the moisture that comes from them.

Step 5

4. Give the courgettes a gentle stir a few times so they all cook evenly. After half an hour, add the basil leaves, garlic slices and chilli flakes if using into the courgettes, then cook for another 10 minutes.

Step 6

5. Remove from the heat then add the lemon zest, half the lemon juice, and about 3 more tablespoons of extra virgin olive oil (trust me, this is what makes it tastes good!) Give it a taste and then season with more salt and pepper if needed.

Step 7

6. At this point you can go a few ways – as mentioned above.

Step 8

7. Cook your chosen pasta shape, then add it into the pan with the courgettes with a generous grating of Parmesan, optional chopped parsley and a few generous splashes of pasta water.

Step 9

8. Drain and rinse your chosen pulse or bean then add to the pan with the courgettes, generous grating of Parmesan, optional chopped parsley and a few generous splashes of freshly boiled water or chicken/ vegetable stock.

Step 10

9. Or simply serve with ricotta and sourdough or as a side.