However hard we try, and whether we want it or not, there’s always a moment in every vegetable patch when a few courgettes sneak through the daily surveillance and make a break for ‘biggest marrow at the village fête’ stardom.
There’s only one way to deal with these watery attention seekers, in my opinion, and that’s to liquidise them into a tasty soup.
Simply sweat a couple of diced onions in butter until translucent, stir in dried herbs and/or spices (I like using cumin), a crumbled stock cube and some garlic, cook a little, then add your chopped up courgettes. Add enough water to cover the bottom to stop any burning and to encourage steaming. Add a lid and simmer gently for half an hour, until the courgettes have all softened, then blend the lot into a smooth consistency. Season to taste. Pour into bowls and sprinkle with fresh herbs and some Parmesan cheese, or stir in a dash of cream. Or a squeeze of lemon. If it’s too warm for soup, freeze it.
If the marrow’s got really big I don’t waste any good ingredients and just put it on the compost heap.
On the plus side, there’s always something a bit hilarious about finding a massive courgette. They always take me by surprise and incite a bout of silliness.
Just call me Captain Jack Marrow