HAND SHARPENER RECIPES

Steps:

• To make the fried courgette, cut the courgette into slices the thickness of a pound coin.
• Heat the oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate.
• Mix the sweet chilli sauce and soy sauce together in a cup. Pour over the warm courgettes and serve immediately.
• To make the baked courgette, heat the oven to 200C/180C Fan/Gas 6. Cut each courgette in half across the middle, then cut these pieces in half lengthways, and then lengthways again to make wedges.
• Mix the oil, chilli flakes, salt and pepper together in a large bowl. Add the courgette wedges and toss to coat.
• Arrange the courgettes skin side down on a baking tray and cook for 20–25 minutes, until soft and starting to brown. Remove from the oven and serve warm, garnished with the fresh chopped mint.
• To make the spiralised courgette, spiralise each courgette on a hand held (pencil sharpener type) spiraliser or using the large noodle attachment of a free-standing mixer or food processor.
• Heat the oil in a frying pan, add the courgette and cook for 1–2 minutes, until slightly softened. Stir in the pesto and cook for a further 1 minute to warm through.
• Serve on a warm serving plate sprinkled with toasted pine nuts and grated Parmesan, if using.

Steps:

• To make the fried courgette, cut the courgette into slices the thickness of a pound coin.
• Heat the oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate.
• Mix the sweet chilli sauce and soy sauce together in a cup. Pour over the warm courgettes and serve immediately.
• To make the baked courgette, heat the oven to 200C/180C Fan/Gas 6. Cut each courgette in half across the middle, then cut these pieces in half lengthways, and then lengthways again to make wedges.
• Mix the oil, chilli flakes, salt and pepper together in a large bowl. Add the courgette wedges and toss to coat.
• Arrange the courgettes skin side down on a baking tray and cook for 20–25 minutes, until soft and starting to brown. Remove from the oven and serve warm, garnished with the fresh chopped mint.
• To make the spiralised courgette, spiralise each courgette on a hand held (pencil sharpener type) spiraliser or using the large noodle attachment of a free-standing mixer or food processor.
• Heat the oil in a frying pan, add the courgette and cook for 1–2 minutes, until slightly softened. Stir in the pesto and cook for a further 1 minute to warm through.
• Serve on a warm serving plate sprinkled with toasted pine nuts and grated Parmesan, if using.