James Kavanagh and William Murray cook with courgettes

The following recipes are our attempt to showcase the courgette as a main ingredient vegetable rather than just something that is easy to chop and throw in to a dish.

Preserved courgette

Courgettes are part of the squash and marrow family, they are available all year round but are particularly good in the summer. When buying courgette, look for smaller, younger ones as these will have the best flavour. They should be mild in flavour, unblemished skin, firm to hold and have a vibrant colour, whether they are green or yellow.

It is still terribly difficult to find courgettes sold with their tender flower still attached, which is a shame but understandable as they only last a day or so before collapsing and shrivelling up.