For me, this is the nicest way to cook courgettes – slowly, with lashings of garlic, olive oil and mint. You can serve it with almost anything: roast chicken, grilled fish or just brown rice flavoured with lemon juice and plenty of parsley. Look for small courgettes with tight, unblemished skin.
6 medium-sized courgettes
2 tbsp extra-virgin olive oil
50g/2oz unsalted butter
3 cloves garlic, peeled and finely chopped
1 medium bunch of mint, leaves only
The juice of half a lemon
Wash and pat dry the courgettes, then, using a sharp knife, slice as finely as possible. Place the oil and butter in a heavy-based pan over a low heat and allow the butter to melt. Add the courgettes and the garlic. Add a good pinch of salt and cover.
Cook very gently for an hour, stirring from time to time to ensure the courgettes do not stick to the bottom of the pan. They should slowly begin to fall apart and, once finished, have the texture of a rough purée.
Chop the mint finely and stir through, then adjust the seasoning – it will more than likely need a little more salt and, perhaps, a squeeze of lemon juice – and serve.