Quick ideas
Courgettes in a bun
This recipe might look a bit fiddly at first, but it's quite straightforward to follow. It's a lovely way of turning courgettes into a vegetarian lunch, and is good fun for kids to eat. Make this with the smallest, glossiest courgettes you can find: their taste and texture will be much the better.
Ingredients
- 4 buns or rolls
- 50g butter, softened
- 5 shallots or 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 tsp turmeric
- 1½ tbsp plain flour
- 600ml milk
- 2 bay leaves
- 450g small courgettes
- olive oil to serve
- salt and pepper
Method
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Step 1
Cut the tops off the rolls to form lids. Using your fingers pull out the crumb in each roll and lid, to leave a hollow shell. Smear the insides generously with the softened butter. Set aside until needed.
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Step 2
To make the sauce, heat the oil in a saucepan and add the shallots or onion. Stir and cook for a couple of minutes. Add the garlic and turmeric and stir again. Continue cooking over a gentle heat until the shallots or onion are tender, without letting them brown.
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Step 3
Add the flour and stir for a few seconds. Gradually stir in the milk. Bring to the boil and add the bay leaves and pepper. Simmer gently until sauce is thick. Season to taste.
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Step 4
Preheat oven to 180°C/Gas 4. 15 minutes before serving, put a pan of water on to boil. Put the buns, covered with their lids, in the oven. Re-heat the sauce. If the courgettes are very small and slender, boil them whole, otherwise, quarter lengthwise. Drain thoroughly.
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Step 5
Place the buns on plates and fill with sauce. Arrange the courgettes in the buns, tips hanging out. Drizzle a little olive oil over each, then top with the lid and drizzle over a little more olive oil. Serve immediately.
