As a forager I naturally eat with the seasons, but I have a fussy 5 year old who really suffered in the courgette crisis of January 2017! This is a family favourite that features on the menu at least twice a week, even though my daughter would happily eat it every day. When we cut out dairy from our diets to help my toddlers eczema this was the biggest hurdle to overcome.
Grated courgette tastes so much better than sliced courgette. It tastes fresh and light, with a slight melon hint, and none of that wateriness that put people off. In fact, I don’t think we have ever eaten it sliced since.
This recipe works with most green veg. I sometimes ‘hide’ spinach and leeks in it too. My Facebook feed is currently filled with people asking what to do with their glut of courgettes this summer, so I think I need to share my creation.
2 medium White Onions – sliced or diced
2-3 cloves Garlic – grated or crushed
2 medium Courgettes – grated
2 handfuls of Marsh Samphire
250ml Cream (We use Oatly Cream)
½ Nutmeg – grated
1 Lemon – zest, and ½ juice if you want it lemony
Pasta (The kids like Fusilli)
Cornish Sea Salt