Make the most of a courgette glut with Mark Hix's simple late-summer menu
telegraph.co.ukdown to the cooking and not using a high enough heat. I like to slice them lengthways thickly and cook them on the barbecue to give a great flavour.
Or cut them into ribbons and toss with tagliatelle and a spoonful of pesto for a simple vegetarian pasta. I like to experiment with growing different types and colours of courgettes.
When shaved thinly into ribbons, they are perfect for a simple, healthy salad. You can vary the salad by adding a few leaves, or soft cheese such as goat’s cheese, curd or even homemade labneh.Prep time: 10 minutesFourPollack is a popular catch in Lyme Bay and it’s becoming more and more common on menus due to the shortage of UK cod – I’ve only heard of a few cod landed in the area this year, which is unusual.Fresh cockles are not used very often, probably due to those unfortunate seaside memories of eating them mixed with vinegar and sand from polystyrene containers.
If you can find live cockles (clams or mussels also work well in this), they will need washing to remove any sand. The best way to do this is to soak them in cold water, giving them an occasional stir with your hand, so that they release as much sand as possible.Prep time: 10 minutesCook time: 10-15 minutesFourThere are plenty of British plums around at the moment, depending on the varieties.
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