Ben Tish’s recipe for slow-cooked courgettes with borlotti beans, mint, dill and preserved lemon

Perfect on sourdough or as an accompaniment to Sunday lunch. Photograph: Ola O Smit/The Guardian. Prop stylist: Anna Wilkins. Food stylist: Esther Clark

I love to roll out this dish in the summer months when courgettes are to be found everywhere. They’re incredibly versatile and delicious, and a big favourite in the Med (it’s a shame they’re not as popular in the UK).

Look for smaller, heavier varieties – they have less water and more flavour, giving dishes an irresistible depth. Use the best olive oil along with bright, fresh herbs and tangy Belazu Beldi Preserved Lemons to take this recipe to the next level.