For Susie, Linda and Roisin or anyone else with an allotment or garden that's about to really give birth to a load of courgettes....
This is a version of my friend Maxine Clark's recipe for a Middle Eastern courgette puree. And I love it.
The texture completely changes when cooked this way. You end up with a delicious, soft, moist, gooey puree, that has body to it. Try it for yourself. So bloody easy too.
As a dip with warmed flat bread or as as veg accompaniment.
Your mouth it will melt in!
Your mouth it will melt in!
