Fritters and slow-cooked: Ben Tish’s recipes for cooking with courgettes

Courgettes are an early summer delight, when, such is their appeal and versatility, you often can’t move for them in my kitchen. Even so, I am not entirely sure they get the full recognition they deserve in the UK, not least because we grow some marvellous varieties here. I use courgettes in everything from raw salads (very thinly sliced courgettes tossed in salt and lemon) to slow-cooked, crisp-fried (the flowers are especially good stuffed with cheese or meat, then deep-fried) or lightly charred on a barbecue, which brings out a wonderful sweetness; you can even bake them into a deliciously moist cake. Can you show me a more versatile vegetable?Courgette fritters with cheese, herbs and brown‑butter creme fraiche (pictured top)Prep 10 minSalt 10 minCook 25 minServes 43 medium courgettes (about 600g), trimmed and gratedSea salt and black pepper

120g crumbly cow or sheep’s cheese, drained and crumbled 2 spring onions, trimmed and finely sliced1 garlic clove, peeled and gratedFinely grated zest of 1 unwaxed lemon1 large handful mixed picked herbs – dill, mint and parsley

2 eggs

120g plain flour

1 tsp baking powder