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With several UK-grown courgette varieties now at their most abundant, we wanted to share some of our favourite at-home recipes for dishing up the best of this season’s courgette harvest. Best enjoyed between the months of June and October, courgettes are the perfect vehicle for taking your cooking from summer into autumn. A versatile yet budget-friendly staple, they are equally delicious served raw, fried, roasted or even in cake. So, from comforting courgette fritto, courtesy of Brighton’s Tutto, to Acme Fire Cult’s grilled trombetta courgettes (elevated with the addition of a vadouvan butter) there’s something for everyone. Courgette fritto Recipe from: Tutto ,Brighton Ingredients: 6 large green courgettes Squeezy honey Grated pecorino Fresh rosemary Lemon wedges Salt and pepper Extra flour for dusting For the batter: 200g gluten-free self-raising flour 320g water 2g ground cumin 2g onion powder 2g salt Equipment: Deep fryer (or deep frying pan and a thermometer) Method: Using a bowl and whisk, mix all the dry ingredients for the batter. To prevent lumps, add half the water to create a smooth slurry, then add the rest and whisk to an even consistency. Slice the courgettes at an angle into long discs approximately 3-5mm thick. Set the deep fryer to 180C. Dust the courgettes lightly with some extra gluten-free flour and shake off the excess. Submerge in the batter, drip off the excess, and gently fry for 45 seconds on each side. Once golden brown, drain onto paper towel. To finish, arrange onto a plate, drizzle with honey and season with salt and pepper, sprinkle with grated pecorino and chopped fresh rosemary. Serve with a lemon wedge. Grilled trombetta courgettes with vadouvan butter Recipe from: Daniel Watkins, chef and co-founder at Acme Fire Cult, London Serves: 4 Ingredients: For the courgettes: 4 trombetta courgettes For the vadouvan butter (makes a portion for 8; freeze half): 400g dairy-free butter 220g shallots 11g madras curry powder 11g turmeric 6g each of the following: Fennel seeds Cumin seeds Salt Cardamom Black Peppercorns Mustard seeds Red chilli, finely diced 3 garlic cloves, minced Peel of 1 orange 2 inch ginger finely chopped For the chickpea purée: 800g tinned chickpeas 5 tbsp olive oil 2 bay leaves 1 tsp thyme leaves Juice of half a lemon Confit garlic (optional) For the tofu whip: 1 pack silken tofu Juice of 1 lemon Salt Method: For the trombetta courgettes: Simply wash and cut down into the desired portion size. Add a little olive oil and seasoning. Grill all sides until they start to soften, depending on temperature of fire. Trombettas lend themselves really well to live flames. For the vadouvan butter: Sweat down shallots and all the other ingredients, cook out slowly (without colour) for approximately 2-3 hours. Take off the heat and let it stand for 30 minutes. Once the mix has cooled a little, place the mix in a high speed blender until smooth. Taste, check the seasoning and add a little salt. This can be frozen and makes for a great accompaniment for most vegetables but particularly works well with the courgettes. For the chickpea purée: Boil the chickpeas in a pan of water with the bay leaves and thyme (approximately 30 mins). Drain the chickpeas, keeping back 2 tablespoons of the cooking water and discard the bay leaves. In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon and salt to taste. At this stage, add more lemon juice, olive oil or confit garlic, if you like. For the tofu whip: Blend all ingredients in Thermomix, until smooth and cream-like. Store in a squeezy bottle. To finish: On a plate, take a generous amount of chickpea puree on to the center of the plate, place the grilled courgettes in the center. Spoon over generous amount of butter. To finish, add some tofu whip or creme fraiche. Whole roasted courgette with manouri cheese, tabbouleh and basil sauce Recipe by: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: 1 yellow courgette 100g freekeh (cracked wheat) 1 plum tomato 50g Manouri cheese (a Greek cheese that’s creamier than feta) 1 bunch basil 20g confit garlic 5g capers Olive oil Chives Parsley Lemon juice and zest Micro basil (for garnish) Method Top and tail your courgette then finely crosshatch score the inside flesh before putting aside. Boil (blanch) the freekeh in heavily salted water until tender and leave aside to cool down – ideally spread out onto a tray to speed the cooling process. Finely chop the chives and parsley, and also finely dice the flesh from the tomato (leaving aside the seeds). Make your basil sauce by blitzing in a food processor: basil, olive oil, confit garlic and capers – blending until smooth then adjusting the seasoning to taste. Now, assemble the tabbouleh – mixing the freekeh, chopped herbs and tomatoes. Next, add lemon juice and zest to taste, alongside seasoning (salt and pepper). In a frying pan on medium heat, place your courgette flesh side down, and colour it until golden brown. Place the pan in the oven for about 5 minutes at 180C until cooked through. For plating: place the basil sauce on the bottom on the dish (feel free to express yourself here), then add a few piles of tabbouleh around then place your courgette on top. Crumble some manouri cheese over, and add your micro basil (optional for garnish/presentation) . Read More How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook London’s best new restaurants from the past 12 months The dish that defines me: Michele Pascarella’s Neapolitan ragu

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The Eurovision Song Contest is almost upon us, and the week-long competition will be held in Liverpool. Home to the Beatles and Cilla Black, the Scouse city has a rich musical history. Music and fashion often go hand in hand – and Eurovision will certainly deliver this. Onstage we’ll likely see all manner of sartorial statements, ranging from the glamorous to the slightly ridiculous. Perhaps contestants will take inspiration from some of Liverpool’s most fashionable musical icons for their costumes… The Beatles No list of Scouse musicians would be complete without The Beatles. The band’s music was influential beyond compare, and John Lennon, Paul McCartney, George Harrison and Ringo Starr were trendsetters in their own right. Each era of their music had a dedicated aesthetic – from the sharp suits of the early Sixties, to the psychedelic fashion of Sgt. Pepper’s Lonely Hearts Club Band. Cilla Black With her cropped red hair and dedication to Mod-style mini dresses, Cilla Black – who burst onto the scene with songs Anyone Who Had A Heart and You’re My World – was a Sixties trendsetter. She was unafraid to buck convention – such as wearing a red velvet minidress to marry in 1969. While less of a trendsetter in the decades that followed, Black remained stylish – wearing gowns on the red carpet, showing a commitment to sharp tailoring – and donning a shirt and tailcoat with no trousers on the runway in 2008. Elvis Costello Part of being a fashion icon is having a defining look, and that’s something Elvis Costello has honed to perfection. The Watching The Detectives singer wasn’t born in Liverpool, but has been claimed by the city after living there for a few years as a teenager. Costello is known to be a keen supporter of Liverpool FC. Costello first debuted his signature look of oversized glasses on the cover of his debut album – 1977’s My Aim Is True – and that has continued throughout his career, often paired with a fedora. Mel C As Sporty Spice, Melanie Chisholm – better known as Mel C – wasn’t originally seen as the fashionable one of the girl group. However, her commitment to sportswear was particularly prescient, long before the athleisurewear trend hit the mainstream. Nowadays, Chisholm is bang on trend by combining sportswear into her everyday outfits, while mixing things up with more grown-up accents of tailoring and more glam looks. Atomic Kitten With low-rise trousers, crop tops, butterfly motifs and blue sunglasses, Atomic Kitten’s fashion was the epitome of Noughties fashion – regardless of what combination of Kerry Katona, Liz McClarnon, Jenny Frost and Natasha Hamilton were in the line-up. The band’s fashion ticked almost every 2000s style box you can imagine – with chunky highlights in their hair, cargo pants, mini skirts, trailing scarf belts, flat caps, corset tops and more. And with the resurgence of Y2K fashion, you can now see trends Atomic Kitten championed all over Instagram and TikTok. Rebecca Ferguson Propelled to fame on the 2010 series of The X Factor, Liverpudlian soul singer Rebecca Ferguson will play a role in this year’s Eurovision. She will perform alongside Rita Ora in the semi-final at Liverpool ACC. In terms of fashion, Ferguson is a lover of extremely glamorous gowns – often with sparkles and standout detailing like capes. Her love of dramatic gowns was shown last year when she got married to Jonny Hughes in a sparkly, princess-style gown complete with a tiara and long veil. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 14 clever ways to make small rooms look bigger What’s in store at this year’s RHS Chelsea Flower Show? Woman in ‘living hell’ with brain slipping down her spine after ice-skating accident

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