|It doesn't look much, but it's really very nice|
You know how there are those people in your life who are good for only one thing? Like the friend who is excellent value only when you are at a party, or the one who is only good at deeply-felt heart-to-hearts, or the one who is only good for a massive bitch about a mutual acquaintance (you literally cannot find anything else in common to talk about). Or the one who is willing to be friends with you when you're single and depressed but once you're married and happy, forget it... and don't expect so much as a fucking CARD if you go and have a BABY!!!!!
I mean, for example.
The courgette is the one-trick-pony-friend of the the vegetable world. They are really only good for a couple of things and this recipe is one of them. It was brought into my life by a woman called Shura, who has been helping me out with the baby. And when I say helping me out, I mean she has been hammering Kitty into a routine that would be the envy of ghetto-born Russian ballerinas and Japanese piano-playing prodigies, while simultaneously preventing me from committing suicide.
Her gift is to acknowledge that both Kitty and I are only babies. "Chile," she'll say to me, "you've got yourself overtired. It's time to go to bed now."
And you know, she's always right.
She taught me how to cook this thing, which is really one of the only 1 or 2 interesting ways in the world to treat courgettes. It's very easy and is a really fantastic accompaniment to chicken or fish. It's also very nice on toast.
Aunty Shura's Courgette Thing
For 2 people (with some left over for spreading on toast)
a LOT of olive oil
6 garlic cloves, crushed - do not, please, freak out at this mammoth quantity... yes it is quite garlicky, but it's all cooked so it's aromatic rather than scary.
1 Chop up the courgettes into pieces about the size of a 5p piece. However you want to do this is okay by me. I chop mine in half lengthways, then each half in half again and then chop along the lengths so you get little quarters
2 Dump into a saucepan and cover with olive oil. What you're looking for here is all the bits of courgette to be coated with oil and for there to be a small pool - or rather, actually, a thin layer - of oil along the bottom. The courgettes will give out a lot of water during cooking, so they don't need to be drenched, just robustly slathered.
3 Sprinkle over a very large pinch of salt and about 6 turns of the pepper grinder.
4 Throw in the crushed garlic and then cook this over a low heat for 1 hour with the lid on at a jaunty angle. That really is all there is to it.
Back in May. Ish.