A glut of courgettes can be left to grow into marrows, then tossed on the barbecue or under the grill, and the resulting moist, smoky flesh doused in lemon and butter
During peak season, one healthy courgette plant will produce more fruit than even the most avid lover could consume. Turn your back for a moment, and in a flash marrows appear, tripling or quadrupling in size in a matter of days, and providing masses of food for very little effort or cost. Grate them into cake instead of carrots, pickle them, make chutney, stuff them or barbecue them as in today’s opulent recipe.
Marrow’s slightly stringy flesh takes well to the baba ganoush-style treatment of chargrilling the outside until it turns unrecognisably black and the insides go gooey. Cut it open, scoop out the smoky, moist flesh and serve as it is, dressed with lemon juice, olive oil and a sprinkle of sea salt, or fancy it up to the max and douse in a herby beurre noisette.
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