July 10, 2016 by dgarnett2013
Courgettes in saffron and basil butter: Fern Verrow – A Year of Recipes from a Farm and its Kitchen by Jane Scotter and Harry Astley
- 4 courgettes, perferably with flowers
- 50g butter
- 1 tab olive oil
- a small pinch of saffron strands
- 2 tabs water
- a handful of basil leaves
- juice of ½ lemon
- sea salt and black pepper
Slice the courgettes lengthways into manageable strips about 8mm thick.
Heat the butter and olive oil in a large, heavy-based frying pan.
Once the butter begins to bubble and foam, lay the courgette strips in the pan and cook over a medium heat for a few minutes until they start to brown.
Turn them over, season and continue to cook for a minute.
Add the saffron and water and cook for a couple of minutes longer, until the butter has taken on the golden colour of the saffron.
Tear in the basil leaves, pour the lemon juice over the top and serve immediately.
Made with the first courgettes from the allotment, just as Rose learnt to ride her bike.