If you know anyone with an allotment, or any growing patch, there’s a high chance they’ll have planted some courgettes. From just one seed, a bounteous plant emerges, triffid-like, sending out shoots to find ever more space to grow its delicious fruit and flowers. There are many ways to cook a courgette, but I often put them at the centre of the plate. Filled with piquant rice and a butter-rich tomato sauce, they make a stunning, vegetable-led main course.
