Puddings & Desserts
Vegetarian & Vegan
The courgettes just keep on coming despite - or maybe because of - the hot and dry weather, so here’s part 2 of my four-parter on ways to cook with them… It’s a really versatile recipe (my favourite kind!) as it tastes as good on a hot summer evening, served with crusty bread, salad and a glass of really cold sauvignon blanc, as it does on a chilly winter’s night with a glass of shiraz. Best of all it’s really, really quick and easy to make.
Fry the leeks in a little olive oil over a high heat for a few minutes then turn down the heat and cover the pan. Cook gently for another 8 minutes or so until meltingly soft, turn the heat up again and add the courgettes and garlic. Stir fry briskly for a few minutes until the courgettes are just tender, stir in the lentils and stock and simmer for 5 minutes. Garnish generously with dill and serve straightaway.