A workers' cooperative growing food on London's edge in the Lea Valley

Crusted Courgettes with Chard:

In a wide bowl, combine breadcrumbs, salt, pepper and herbs (thyme, parsley or rosemary). Slice the courgette length ways and pat firmly into the bread crumbs, covering each side.

Heat a little oil in a frying pan. Wait till the oil is hot, then place the courgette in the pan carefully and quickly to retain as much breadcrumbs on the bottom side. Pat some more breadcrumbs on the top side if it, if lost too much in the process, and flip after about 1 minute of cooking, or until lightly browned on the bottom. Cook another minute or two on the other side, remove carefully with tongs and set aside.

Lightly chop the chard and wilt in a pan with a little olive oil and finely chopped Spring garlic.

Categories:  Recipes

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