60ml/2fl oz. extra virgin olive oil
1 tbsp. chopped garlic
handful basil leaves (preferably Italian), chopped
sea salt and ground white pepper, to taste
1kg/2¼lb green courgettes / zucchini, cut lengthways into quarters then into 1cm/½in slices
750ml/1¼ pint chicken stock
60ml/2fl oz. single cream
handful flat-leaf parsley, chopped
50g/2oz freshly grated Parmesan, plus extra to serve
2. Cook the garlic, basil, salt and courgette/zucchini slowly for 10 minutes, or until the courgettes are lightly browned and softened.
The perfect courgette is no fatter than your middle finger, with a wide-open yellow flower still clinging to its stem. Look for small, firm, unblemished courgettes whose skin has a healthy glow.
Dark green courgettes are easily available in Britain. Larger, pale green courgettes streaked with cream, a common sight during the summer in Italy and southern France, are starting to appear in UK farmers' markets. Round courgettes, which are sometimes imported from France, can also be grown successfully in Britain. Spaghetti squash, a rather bland-tasting vegetable whose flesh comes away in long, skinny strands when roasted, can sometimes be found in supermarkets.
All the best Jan