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Zucchini

Zucchini

Courgette is summer's most abundant vegetable and also the one most often ruined: it is mostly water, so cooked carelessly it turns soggy. The fix is salt — dice or grate it, salt it, leave it 15 minutes and squeeze the liquid out in kitchen paper before frying.

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Courgette is summer's most abundant vegetable and also the one that most often goes wrong: it is mostly water, so when it's cooked the wrong way the result is watery. The solution is salting – dice or grate the courgette, sprinkle it with salt, leave it for 15 minutes and squeeze out the liquid with kitchen paper before frying.

In a 225-degree oven, courgette gets the best surface when it's cut into thick wedges rather than thin rounds. In a pan, use high heat and a short cooking time. Grated, courgette melts into pasta sauce, pancakes and pie dough without the kids noticing.

Courgette has a neutral flavour, so it needs bold companions: feta, garlic, lemon, mint, chilli or parmesan. Aubergine and cucumber also work in the same recipes.