the very wet seedy core and lob it on the compost. Sweat the courgettes in a pan with some olive oil and sliced garlic until they are very soft, with the lid off so some of the liquid evaporates. This usually takes about 30 minutes. You're looking for them to be soft enough to squash the flesh part with a wooden spoon but still broadly holding together. I use three cloves of garlic and three tablespoons of oil for every kilo of courgettes. Once they have cooled down you can put them in a freezer bag and freeze for 6-9 months. The good thing about this is they are considerably smaller once cooked than they are when they start. Then you can use them as the basis for recipes 3, 4 and 5. 3. Courgette Risotto Having done item one, or having taken the results out of the freezer and thawed it in a large pan, you can make it the base of a risotto. Heat the courgette mix until it is completely hot through. Add 225g arborio or other risotto rice and stir it in. Measure out 900ml of vegetable or chicken stock. It works fine with a stock cube and water if that's all you've got. Add about 300ml of the stock initially and stir in, bring to a simmer and leave uncovered. Check in on it every five minutes to stir and check whether it need more stock added. Keep adding stock until the rice is soft