Courgettes don’t have to be boring, thanks to their shapeshifting magic. Shave with a vegetable peeler, douse in olive oil and lemon juice and eat raw, or spiralise for noodles. Alternatively, grill until blackened, scoop out the creamy innards, and fold into tahini for a smoky dip. Courgettes are irresistible grated and turned into fritters, deep-fried or cut into thick rounds and roasted on a high heat so they caramelise, but don’t turn to mush. Finally, you can pickle them to enjoy their sunny flavour in the gloomier months.Courgette, pul biber and preserved lemon loaf (pictured top)The addition of grated courgette makes for a deliciously moist loaf. The dough requires no heavy kneading or proving, either, making this easy to prepare.Prep 10 minDrain 1 hr
Cook 55 min
Makes 1 small loaf300g grated courgettes
2 tsp sea salt
200g self-raising flour
