Bitter Honey cookbook: slow-cooked courgettes with mint, chilli and almonds
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SERVES 4-6
Ingredients
*5 tablespoons olive oil
*3 garlic cloves, finely sliced
*700g courgettes, halved and thinly sliced widthways
*1 dried chilli, crumbled, or a pinch of chilli flakes
*Sea salt
*Handful of mint leaves, chopped
*Pinch of lemon zest
*2 tablespoons almonds, toasted and chopped roughly
Method
1. In a heavy lidded frying pan (skillet) over a medium heat, warm the oil and then add the garlic and the courgettes. Add the chilli and cook over a medium-low heat, stirring occasionally, so that the courgettes begin to take some colour and caramelise.
2. After 5–10 minutes, when a fair few of the courgettes have caramelised, place the lid of the pan on and turn the heat down. Cook for another 10 minutes, stirring occasionally; if they begin to catch, add a splash of water.
3. Once softened, taste and season. Add the chopped mint, lemon zest and almonds just before serving. This is best eaten at room temperature, with crusty bread and cheese.
Recipe from Bitter Honey by Letitia Clark (Hardie Grant, £26) Photography by Matt Russell