Courgettes

A member of the squash family, the courgette, also known as zucchini, is a versatile vegetable with tender flesh and seeds and soft edible skin.

Courgettes can be eaten raw or cooked – just slice off each end and they are ready to go. Keep them in your fridge to ensure they stay at their best.

The UK courgette season runs between June and October, with Spanish and Moroccan crops available across the winter and spring months.

We look for good skin finish and flavour, with baby courgettes available periodically too.

DGM Growers are able to offer Courgettes 52 weeks of the year using both UK and imported crops.

COURGETTE, SULTANA AND PECAN CAKE (SERVES 4)

· 2 large eggs

· 125ml vegetable oil

· 85g soft brown sugar

· 350g courgettes, coarsely grated

· 1 tsp vanilla extract

· 300g plain flour

· 2 tsp cinnamon

· 1/4 tsp nutmeg

· 1/2 tsp bicarbonate of soda

· 1/2 tsp baking powder

· 85g pecans, chopped

· 140g sultanas

1. Heat oven to 180 degrees / 160 degrees fan / gas mark 4.

2. Butter and line a 2lb loaf tin with baking parchment.

3. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.

4. In another bowl, combine the remaining ingredients with a pinch of salt.

5. Stir the dry ingredients into the wet mixture, then pour into the tin.

6. Bake for 1 hour, or until a skewer inserted into the centre comes out clean.

7. Leave to cool, then serve, or freeze for up to 1 month.