With several UK-grown courgette varieties now at their most abundant, we wanted to share some of our favourite at-home recipes for dishing up the best of this season’s courgette harvest. Best enjoyed between the months of June and October, courgettes are the perfect vehicle for taking your cooking from summer into autumn. A versatile yet budget-friendly staple, they are equally delicious served raw, fried, roasted or even in cake. So, from comforting courgette fritto, courtesy of Brighton’s Tutto, to Acme Fire Cult’s grilled trombetta courgettes (elevated with the addition of a vadouvan butter) there’s something for everyone. Courgette fritto Recipe from: Tutto ,Brighton Ingredients: 6 large green courgettes Squeezy honey Grated pecorino Fresh rosemary Lemon wedges Salt and pepper Extra flour for dusting For the batter: 200g gluten-free self-raising flour 320g water 2g ground cumin 2g onion powder 2g salt Equipment: Deep fryer (or deep frying pan and a thermometer) Method: Using a bowl and whisk, mix all the dry ingredients for the batter. To prevent lumps, add half the water to create a smooth slurry, then add the rest and whisk to an even consistency. Slice the courgettes at an angle into long discs approximately 3-5mm thick. Set the deep fryer to 180C. Dust the courgettes lightly with some extra gluten-free flour and shake off the excess. Submerge in the batter, drip off the excess, and gently fry for 45 seconds on each side. Once golden brown, drain onto paper towel. To finish, arrange onto a plate, drizzle with honey and season with salt and pepper, sprinkle with grated pecorino and chopped fresh rosemary. Serve with a lemon wedge. Grilled trombetta courgettes with vadouvan butter Recipe from: Daniel Watkins, chef and co-founder at Acme Fire Cult, London Serves: 4 Ingredients: For the courgettes: 4 trombetta courgettes For the vadouvan butter (makes a portion for 8; freeze half): 400g dairy-free butter 220g shallots 11g madras curry powder 11g turmeric 6g each of the following: Fennel seeds Cumin seeds Salt Cardamom Black Peppercorns Mustard seeds Red chilli, finely diced 3 garlic cloves, minced Peel of 1 orange 2 inch ginger finely chopped For the chickpea purée: 800g tinned chickpeas 5 tbsp olive oil 2 bay leaves 1 tsp thyme leaves Juice of half a lemon Confit garlic (optional) For the tofu whip: 1 pack silken tofu Juice of 1 lemon Salt Method: For the trombetta courgettes: Simply wash and cut down into the desired portion size. Add a little olive oil and seasoning. Grill all sides until they start to soften, depending on temperature of fire. Trombettas lend themselves really well to live flames. For the vadouvan butter: Sweat down shallots and all the other ingredients, cook out slowly (without colour) for approximately 2-3 hours. Take off the heat and let it stand for 30 minutes. Once the mix has cooled a little, place the mix in a high speed blender until smooth. Taste, check the seasoning and add a little salt. This can be frozen and makes for a great accompaniment for most vegetables but particularly works well with the courgettes. For the chickpea purée: Boil the chickpeas in a pan of water with the bay leaves and thyme (approximately 30 mins). Drain the chickpeas, keeping back 2 tablespoons of the cooking water and discard the bay leaves. In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon and salt to taste. At this stage, add more lemon juice, olive oil or confit garlic, if you like. For the tofu whip: Blend all ingredients in Thermomix, until smooth and cream-like. Store in a squeezy bottle. To finish: On a plate, take a generous amount of chickpea puree on to the center of the plate, place the grilled courgettes in the center. Spoon over generous amount of butter. To finish, add some tofu whip or creme fraiche. Whole roasted courgette with manouri cheese, tabbouleh and basil sauce Recipe by: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: 1 yellow courgette 100g freekeh (cracked wheat) 1 plum tomato 50g Manouri cheese (a Greek cheese that’s creamier than feta) 1 bunch basil 20g confit garlic 5g capers Olive oil Chives Parsley Lemon juice and zest Micro basil (for garnish) Method Top and tail your courgette then finely crosshatch score the inside flesh before putting aside. Boil (blanch) the freekeh in heavily salted water until tender and leave aside to cool down – ideally spread out onto a tray to speed the cooling process. Finely chop the chives and parsley, and also finely dice the flesh from the tomato (leaving aside the seeds). Make your basil sauce by blitzing in a food processor: basil, olive oil, confit garlic and capers – blending until smooth then adjusting the seasoning to taste. Now, assemble the tabbouleh – mixing the freekeh, chopped herbs and tomatoes. Next, add lemon juice and zest to taste, alongside seasoning (salt and pepper). In a frying pan on medium heat, place your courgette flesh side down, and colour it until golden brown. Place the pan in the oven for about 5 minutes at 180C until cooked through. For plating: place the basil sauce on the bottom on the dish (feel free to express yourself here), then add a few piles of tabbouleh around then place your courgette on top. 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Liverpool captain Virgil van Dijk will miss the Europa League tie in Toulouse due to illness but his place could be filled by a youngster whose rapid rise this season initially took manager Jurgen Klopp by surprise. When 20-year-old Jarell Quansah joined the squad for pre-season training there was not a lot of consideration given to him playing much of a role in the current campaign and there were even discussions about sending him out on loan. Klopp decided against that and after making his debut in the 10-man win at Newcastle in August, the academy graduate has made seven appearances, including a Premier League start at Wolves and back-to-back appearances in Europe, and will be looking to add to that in Toulouse, whom Liverpool thrashed 5-1 last time out. “Virgil is a little bit ill, it will not be a big thing but we didn’t want him on the plane and maybe others have it a little bit as well,” said Klopp. “That’s why we left him at home. It should be all right for the weekend.” Asked about Quansah’s prospects, the German added: “If you would have asked me pre-season (if) he would be that good I would have been surprised but since then I saw him every day and I am not surprised any more. “It’s great to have a boy from our own academy with that potential and quality. We will see where he ends up but it is extremely promising. There was talk about him going on loan and we said ‘no’, that was obviously a very good decision.” Klopp’s biggest selection problem appears to be in midfield as he has also had to leave Ryan Gravenberch and Curtis Jones behind. “Ryan got a little niggle in the knee. He was running already today but there was no chance for this game,” he added. “We hope there is a chance for Brentford and he will definitely be back after the international break.” Jones missed Sunday’s draw at Luton with a “low-grade” hamstring problem which Klopp said would keep him out for a couple of weeks but with Thiago Alcantara and Stefan Bajcetic long-term absentees, it means midfield resources are being stretched. Wataru Endo and Harvey Elliott look certain to start as Liverpool look to book qualification to the knockout stages with two matches to spare and Alexis Mac Allister could be favourite for the third spot as he is suspended for Sunday’s game against Brentford, although Dominik Szoboszlai, Cody Gakpo and 19-year-old James McConnell could also play there. Sunday’s goalscorer Luis Diaz has also travelled as he awaits further news on the status of his father after his kidnapping in Colombia. “Always positive signs but not real news. He decided (to rejoin the squad) last week because he cannot go to Colombia – that will not be the case in the moment – and when he is here training and around matches it is a safe place,” said Klopp. “He wants to be with us, he has travelled and is available.” After their hammering at Anfield last time out, Toulouse coach Carles Martinez is looking for a degree of improvement. “It’s true that 5-1 is a pretty heavy score. The result is severe but we have gained experience,” he said. “We don’t keep this match in mind. We think about what we can improve. It is mainly the mental qualities that will be the most important.” Read More Gareth Southgate ponders defensive options ahead of naming latest England squad Jos Buttler wants to remain as England one-day captain despite poor World Cup Lauren Williams opens up on challenging time coping with Tokyo heartbreak Michael O’Neill expecting a tough international window for Northern Ireland Sunderland defender Niall Huggins earns first senior Wales call-up John Stones injury leaves Manchester City ‘in trouble’, says Pep Guardiola

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