Potato Starch at Tesco | A Versatile Pantry Staple

Introduction: Discover the Uses of Potato Starch

Potato starch is a versatile ingredient commonly used in cooking and baking. It’s known for its ability to thicken sauces, soups, and gravies, and it’s also a popular choice in gluten-free recipes. If you’re looking to purchase potato starch, Tesco offers various options to suit your culinary needs.

What Is Potato Starch?

Potato starch is a fine, white powder extracted from potatoes. It’s flavorless, making it an excellent thickening agent that doesn’t alter the taste of dishes. Additionally, it’s often used in baking to add moisture and a tender texture to cakes and pastries.

Potato Starch Options at Tesco

1. Tesco Fine Potato Starch 250g

• Description: A finely milled potato starch ideal for thickening sauces and baking.
• Usage: Suitable for desserts, sauces, and as a gluten-free flour alternative.
• Packaging: 250g box.
• Note: Product availability may vary by location.

2. Meade Farm Potato Starch 250g

• Description: Sustainably produced in Ireland, this potato starch is naturally gluten-free.
• Usage: Great for thickening soups, stews, and baking.
• Packaging: 250g resealable pouch.
• Note: Check local Tesco stores or online for availability.

Culinary Uses of Potato Starch

• Thickening Agent: Ideal for gravies, sauces, and soups.
• Baking: Adds moisture and tenderness to cakes and bread.
• Gluten-Free Cooking: A staple in gluten-free recipes as a flour substitute.
• Crisping Agent: Used to achieve a crispy texture in fried foods.

Storage Tips

• Keep Dry: Store in an airtight container in a cool, dry place.
• Avoid Moisture: Ensure the storage area is free from humidity to prevent clumping.
• Shelf Life: Check the packaging for the best-before date and use accordingly.

Conclusion

Potato starch is a valuable addition to any kitchen, offering versatility in both cooking and baking. Tesco provides options like their own Fine Potato Starch and Meade Farm’s offering, catering to various dietary needs, including gluten-free diets. Always check your local Tesco store or their online platform for current availability.

Potato Slicer Guide | Choosing the Best Tool for Quick, Even Cuts

Introduction: Slice Your Spuds Like a Pro

A potato slicer is a must-have kitchen tool for anyone who regularly cooks with potatoes. Whether you’re making homemade chips, scalloped potatoes, dauphinoise, or crispy roasties, a slicer ensures even, uniform cuts that cook consistently and look great. With options ranging from manual mandolines to electric slicers, choosing the right tool can save you time and effort in the kitchen.

Why Use a Potato Slicer?

• 🔪 Precision Cutting – Get perfectly even slices every time
• ⏱️ Saves Time – Speeds up prep, especially for large batches
• 🍟 Versatile Use – Slice for crisps, fries, wedges, and more
• 👌 Better Cooking Results – Even slices = even cooking

Types of Potato Slicers

1. Manual Mandoline Slicer

• Adjustable blade height for thin to thick slices
• Straight or crinkle-cut options
• Often includes a hand guard or safety glove
• Great for: Dauphinoise, gratins, crisps, and salads
• Pros: Affordable, compact
• Cons: Requires careful handling

2. Electric Food Slicer

• Motorised blades for fast, effortless slicing
• Consistent thickness settings
• Works for potatoes and other veg, meats, or cheeses
• Great for: Bulk prep, busy kitchens
• Pros: Quick and easy
• Cons: Higher price and more storage space needed

3. Spiraliser

• Creates long, curly potato spirals or ribbons
• Best for making curly fries or visual appeal
• Pros: Fun for kids, creative plating
• Cons: Not suitable for traditional slices

4. Chip Cutter / French Fry Press

• Pushes potatoes through a metal grid for chips
• Creates uniform sticks or batons
• Great for: Homemade fries, hash browns
• Pros: Fast and easy
• Cons: Limited to one shape

What to Look for in a Potato Slicer

• Adjustable thickness settings – For slicing versatility
• Sharp, durable blades – Stainless steel is best
• Safety features – Non-slip base, hand guards, or safety gloves
• Ease of cleaning – Dishwasher-safe parts save time
• Size and storage – Consider how much counter or cupboard space you have

Best Uses for a Potato Slicer

• Crisps or chips – Thin, even slices crisp better in the oven or air fryer
• Dauphinoise or gratin – Uniform cuts help potatoes cook evenly in creamy bakes
• Fries or wedges – Stick or baton-shaped slicers are perfect for homemade chips
• Roasts – Slicing potatoes before roasting can improve crispiness
• Tortilla or hash – Great for finely sliced or julienned potato dishes

Tips for Safe and Effective Slicing

• Always use the hand guard or a safety glove to avoid injury
• Place slicer on a non-slip surface or use one with suction feet
• Slice slowly and evenly, especially with manual tools
• Clean blades carefully and dry immediately to prevent rust

Cleaning & Care

• Rinse or soak immediately after use to avoid stuck starch
• Most manual slicers are top-rack dishwasher safe, but check the label
• Use a soft brush to clean between blades safely
• Store with blade covers if provided to prevent accidents

Conclusion

A potato slicer is a simple but powerful tool that can transform your cooking prep. Whether you’re after paper-thin slices for dauphinoise or chunky chips for frying, there’s a slicer to suit every kitchen and budget. With the right slicer, your potatoes will look better, cook more evenly, and save you time every time you turn on the oven.

How to Make Sweet Potato Wedges | Crispy, Flavourful, and Oven-Baked

Introduction: A Tasty Twist on Classic Wedges

Sweet potato wedges are a delicious and healthy alternative to regular potato chips. With their natural sweetness, crisp edges, and soft centres, they’re a favourite side dish for everything from burgers to roast dinners. Whether baked in the oven or cooked in the air fryer, these golden wedges are easy to prepare and packed with flavour — especially when seasoned with herbs, spices, or a touch of garlic.

Why You’ll Love These Sweet Potato Wedges

• ✅ Naturally Sweet & Crispy – Great texture and flavour
• 🥄 Easy to Make – Just slice, season, and bake
• 🌿 Customisable – Choose from savoury, spicy, or sweet seasonings
• 🧡 Healthier Than Fries – High in fibre, vitamin A, and antioxidants

Ingredients

• 2 large sweet potatoes
• 1–2 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• Optional spices: paprika, garlic powder, cumin, chilli flakes, or dried herbs
• Optional for serving: ketchup, aioli, yogurt dip, or hummus

How to Make Sweet Potato Wedges – Step-by-Step

Step 1: Prep the Sweet Potatoes

• Preheat oven to 200°C (180°C fan) or preheat your air fryer if using.
• Scrub the sweet potatoes clean — peeling is optional.
• Cut into evenly sized wedges: slice in half lengthwise, then into quarters or sixths, depending on size.

Step 2: Season

• Place the wedges in a large bowl.
• Drizzle with olive oil and toss with salt, pepper, and any seasonings of your choice.
• Make sure each wedge is evenly coated.

Step 3: Bake or Air Fry

Oven Method:

• Line a baking tray with parchment paper.
• Spread the wedges out in a single layer without overlapping.
• Bake for 30–35 minutes, flipping halfway, until golden and crisp at the edges.

Air Fryer Method:

• Arrange wedges in a single layer in the basket.
• Cook at 200°C for 20–25 minutes, shaking halfway through.

Step 4: Serve

• Let cool for a minute or two, then serve hot with your favourite dips.

Serving Suggestions

• As a Side: Perfect with burgers, grilled chicken, or veggie wraps
• With Dips: Try garlic mayo, spicy ketchup, tzatziki, or guacamole
• On a Platter: Serve as part of a sharing board or grazing table
• In a Bowl: Toss with black beans, avocado, and sour cream for a wedge salad

Flavour Variations

• Smoky & Spicy: Paprika, cayenne, and a touch of garlic
• Zesty: Add lime zest and coriander just before serving
• Sweet & Savoury: Sprinkle with cinnamon and sea salt
• Cheesy: Add grated Parmesan in the final 5 minutes of baking

Tips for Perfect Wedges

• Cut wedges evenly for consistent cooking
• Don’t overcrowd the tray or air fryer – space equals crispiness
• Leave the skins on for extra fibre and texture
• If you want extra crunch, soak the raw wedges in cold water for 30 minutes, then pat dry before baking

Storage & Reheating

• Store in the fridge for up to 3 days
• Reheat in the oven or air fryer at 180°C until crisp again
• Avoid microwaving — it makes them soft rather than crispy
• Freeze uncooked wedges on a tray, then transfer to a bag and bake from frozen

Conclusion

Sweet potato wedges are one of the easiest and most satisfying sides you can make at home. Naturally sweet and full of flavour, they’re perfect for everyday meals or weekend feasts. With endless seasoning options and foolproof cooking methods, you’ll be making these again and again — no fryer required!

Baked Sweet Potato in Air Fryer | Crispy Skin, Fluffy Inside, Ready Fast

Introduction: The Easiest Way to Bake Sweet Potatoes

Baking sweet potatoes in an air fryer is one of the quickest and most delicious ways to prepare them. You get all the comfort of oven-baked sweet potatoes — soft, fluffy insides and crisp, caramelised skins — in a fraction of the time. Whether served as a side dish, healthy lunch, or stuffed with your favourite toppings, air-fried sweet potatoes are a convenient and tasty choice.

Why You’ll Love Air Fryer Baked Sweet Potatoes

• ⚡ Faster Than Oven-Baking – Ready in around 30–40 minutes
• 🌱 Healthier Option – No need for excess oil or butter
• 🧡 Naturally Sweet & Nutritious – High in fibre, vitamin A, and antioxidants
• ✅ Great for Meal Prep – Make ahead and reheat easily

Ingredients

• 2 medium sweet potatoes (about 200–300g each)
• 1 tsp olive oil (optional)
• Pinch of salt
• Optional: herbs, spices, or toppings of your choice

How to Make Baked Sweet Potatoes in the Air Fryer – Step-by-Step

Step 1: Prep the Potatoes

• Wash and scrub the sweet potatoes thoroughly.
• Pat dry with kitchen paper.
• Use a fork to prick a few holes in each potato to release steam.
• Optionally, rub the skins with olive oil and a pinch of salt for extra crispiness.

Step 2: Air Fry

• Preheat your air fryer to 190°C (if your model requires preheating).
• Place the sweet potatoes in the basket with space between them.
• Cook for 35–40 minutes, turning once halfway through.
• Check doneness by piercing with a knife or skewer — it should slide in easily.

⏱️ Smaller potatoes may be ready in 30 minutes, larger ones may take up to 45.

Step 3: Serve

• Slice open and fluff the inside with a fork.
• Add butter, seasoning, or toppings to taste.

Serving Suggestions

• Top with butter, sea salt, and cracked black pepper
• Add a dollop of sour cream or Greek yogurt with chives
• Try sweet toppings like cinnamon, maple syrup, and pecans
• Fill with beans, cheese, and salsa for a Mexican-inspired meal
• Serve alongside grilled chicken, salmon, or roasted veggies

Flavour Variations

• Spicy: Sprinkle with chilli powder or smoked paprika
• Garlic & Herb: Rub with garlic granules and mixed herbs before cooking
• Cheesy: Top with grated cheddar and place back in the air fryer for 2–3 minutes
• Loaded: Add beans, avocado, sour cream, and hot sauce for a filling bowl

Tips for Perfect Air Fryer Sweet Potatoes

• Don’t overcrowd the basket – good air circulation is key
• No foil needed – air frying crisps the skin naturally
• Use similar-sized potatoes so they cook evenly
• If the skin’s browning too fast, reduce the temperature slightly

Storage & Reheating

• Store in the fridge for up to 3 days
• Reheat in the air fryer at 160°C for 5–7 minutes until warmed through
• Also delicious cold in salads or sliced into grain bowls
• Freeze baked sweet potatoes (whole or halved) for up to 3 months

Conclusion

Baking sweet potatoes in the air fryer is a simple and foolproof method for a healthy, hearty meal. With minimal prep, no mess, and faster cook times than the oven, it’s the perfect go-to side or base for a nourishing dish. Once you try it, you’ll never look at sweet potatoes the same way again!

Potato Skins Recipe | Crispy, Cheesy, Crowd-Pleasing Snack

Introduction: The Ultimate Comfort Food Appetiser

Potato skins are the ultimate snack or starter — crispy on the outside, fluffy in the middle, and loaded with delicious toppings like melted cheese, bacon, sour cream, or chives. Whether served at a party, as part of a weekend dinner, or as a fun side dish, they’re a satisfying way to use up leftover baked potatoes or turn humble spuds into something special.

Why You’ll Love This Potato Skins Recipe

• 🥔 Crispy and Golden – Oven-baked to perfection
• 🧀 Customisable Toppings – Go classic or get creative
• 👌 Perfect for Sharing – Great for parties, BBQs, or game night
• ✅ Budget-Friendly – Uses simple, everyday ingredients

Ingredients (Serves 4)

• 4 large baking potatoes
• 2 tbsp olive oil or melted butter
• Salt and black pepper
• 100g grated cheddar cheese
• 2 rashers cooked crispy bacon, crumbled (optional)
• 2 spring onions or chives, finely sliced
• Sour cream or Greek yogurt, for serving
• Optional: paprika, garlic powder, jalapeños, or hot sauce

How to Make Potato Skins – Step-by-Step

Step 1: Bake the Potatoes

• Preheat oven to 200°C (180°C fan).
• Scrub the potatoes clean, prick a few times with a fork, and place on a baking tray.
• Bake for 50–60 minutes until soft inside and crisp outside.
• Let them cool slightly before handling.

Step 2: Scoop and Season

• Cut the baked potatoes in half lengthwise.
• Use a spoon to carefully scoop out most of the fluffy interior, leaving a ½ cm layer attached to the skin (save the flesh for mash or soup).
• Brush the skins (inside and out) with olive oil or melted butter.
• Season with salt, pepper, and optional garlic powder or paprika.

Step 3: Crisp the Skins

• Return the skins to the oven, skin-side up, and bake for 10 minutes.
• Flip over and bake for another 5–10 minutes until crispy and golden.

Step 4: Add the Toppings

• Sprinkle grated cheese into each potato skin.
• Add bacon bits, spring onions, or any toppings of your choice.
• Return to the oven for another 5–7 minutes, until the cheese is melted and bubbly.

Serving Suggestions

• Serve with sour cream, salsa, guacamole, or garlic mayo
• Pair with grilled meats, burgers, or chilli as a fun side
• Make it a meal with a green salad or coleslaw on the side
• Add to a grazing platter or snack board for parties

Topping Variations

• Tex-Mex: Black beans, jalapeños, salsa, and cheddar
• Veggie: Grilled mushrooms, peppers, and feta
• BBQ Chicken: Shredded chicken, BBQ sauce, red onion, and mozzarella
• Breakfast Style: Scrambled egg, crispy bacon, and hot sauce
• Mediterranean: Chopped olives, sun-dried tomatoes, and crumbled goat’s cheese

Tips for Perfect Potato Skins

• Use starchy potatoes like Maris Piper or King Edward for the best texture
• Don’t skip the double bake — it’s what makes them crisp
• Scoop carefully to avoid tearing the skins
• Bake extra potatoes ahead and refrigerate for next-day use

Make Ahead & Storage

• Make ahead: Bake and scoop potatoes in advance; refrigerate until ready to fill and finish
• Leftovers: Store cooked potato skins in the fridge for 2–3 days
• Reheat: Warm in a hot oven (180°C) for 10–12 minutes until hot and crispy again
• Freeze: Freeze plain skins after double-baking and add toppings later

Conclusion

Crispy, cheesy, and endlessly adaptable, potato skins are a guaranteed crowd-pleaser. Whether you go classic with cheese and bacon or mix it up with global flavours, these crispy shells are the perfect vehicle for your favourite toppings. Easy to make and even easier to eat — potato skins are the kind of dish that never goes out of style.

Courgette Lasagna | A Lighter, Veggie-Packed Take on a Classic

Introduction: A Delicious Twist on Traditional Lasagna

Courgette lasagna is a wholesome and flavourful alternative to the classic meat-based version. Whether you’re swapping out the pasta sheets for sliced courgette or layering them in with a rich tomato sauce and creamy béchamel, this dish is comforting, packed with vegetables, and ideal for a meat-free meal. Perfect for summer dining, it’s a great way to use up a garden glut and serve something a little lighter that still satisfies.

Why You’ll Love Courgette Lasagna

• Lower in Carbs – Especially if replacing pasta with courgette slices
• Full of Flavour – Layers of veg, sauce, and cheese in every bite
• Great for Meal Prep – Makes excellent leftovers
• Perfect for Vegetarians – A hearty, satisfying dish without meat

Ingredients

For the Tomato Sauce:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 x 400g tins chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• Salt, pepper, and a pinch of sugar
• Optional: a handful of fresh basil, chopped

For the Courgette Layer:

• 3 medium courgettes, sliced lengthways into thin strips
• 1 tbsp olive oil
• Salt and pepper

For the White Sauce (Béchamel):

• 50g butter
• 50g plain flour
• 600ml whole milk
• Salt, pepper, and a pinch of nutmeg
• 50g grated cheddar or Parmesan (optional)

For Assembly:

• 6–9 lasagna sheets (optional, for a layered version with pasta)
• 100g mozzarella, torn
• Extra cheese for the topping

How to Make Courgette Lasagna – Step-by-Step

Step 1: Prepare the Courgettes

• Slice courgettes lengthways into thin strips.
• Lay on paper towels, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture.
• Pat dry.
• Lightly brush with olive oil and grill or fry in batches for 1–2 minutes per side, until lightly browned.

Step 2: Make the Tomato Sauce

• In a saucepan, heat olive oil and sauté the onion until soft.
• Add garlic, cook for 1 minute, then stir in the tomatoes, purée, oregano, salt, pepper, and sugar.
• Simmer for 15–20 minutes until thickened. Stir in fresh basil if using.

Step 3: Make the White Sauce

• Melt butter in a pan, stir in flour and cook for 1 minute.
• Gradually add the milk, whisking continuously until smooth and thickened.
• Season with salt, pepper, nutmeg, and stir in cheese if using.

Step 4: Assemble the Lasagna

• Preheat the oven to 190°C (170°C fan).
• In a baking dish, spoon a layer of tomato sauce on the bottom.
• Add a layer of courgette slices (or lasagna sheets if using both).
• Add béchamel sauce, then repeat the layers: sauce, courgette, béchamel.
• Finish with béchamel and top with mozzarella and extra cheese.

Step 5: Bake

• Bake uncovered for 30–35 minutes, or until golden and bubbling.
• Let rest for 10 minutes before slicing and serving.

Serving Suggestions

• Serve with a fresh rocket salad or steamed green beans
• Pair with garlic bread or crusty rolls
• Add a side of marinated olives or roasted vegetables for a Mediterranean twist

Tips for Success

• Remove as much moisture as possible from courgettes to avoid a watery bake
• Use a mandoline slicer for even courgette slices
• Make ahead and reheat — the flavours deepen overnight
• Add lentils or spinach to the sauce for extra nutrients

Variations

• Gluten-Free: Skip pasta and use only courgette slices
• Extra Veg: Add roasted peppers, mushrooms, or aubergines
• Meaty Version: Mix in cooked lentils or Quorn mince to the tomato sauce
• Vegan Option: Use plant-based milk, cheese, and butter

Storage & Reheating

• Store in the fridge for up to 3 days
• Reheat in the oven or microwave until piping hot
• Can be frozen before or after baking — defrost before reheating

Conclusion

Courgette lasagna is a brilliant way to enjoy the flavours of classic lasagna with a fresh, summery twist. Whether you’re going low-carb, feeding vegetarians, or simply want to switch things up, this veggie-packed version is full of flavour, satisfying, and perfect for any night of the week.

Salmon and Courgette Recipe | A Light and Healthy Meal for Any Day

Introduction: A Simple, Nutritious Dish with Big Flavour

Salmon and courgette are a match made in healthy cooking heaven. This dish brings together flaky, oven-roasted or pan-seared salmon with tender, lightly cooked courgettes for a meal that’s light, fresh, and full of natural flavour. It’s quick to prepare, packed with nutrients, and ideal for busy weeknights or effortless entertaining. Whether grilled, baked, or served in a creamy sauce, this combination never disappoints.

Why You’ll Love This Salmon and Courgette Recipe

• ✅ Healthy and Balanced – High in protein and omega-3s, low in carbs
• ✅ Fast and Easy – Ready in 30 minutes or less
• ✅ Versatile – Cooked in one pan, baked, grilled, or even served cold
• ✅ Naturally Gluten-Free – Great for a wide range of diets

Ingredients (Serves 2)

• 2 salmon fillets (skin on or off, approx. 150–180g each)
• 2 small courgettes, sliced into rounds or ribbons
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• Zest and juice of ½ lemon
• Salt and freshly ground black pepper
• Optional: fresh dill, parsley, or basil
• Optional: 1 tbsp crème fraîche or Greek yogurt for a creamy sauce

How to Make Salmon and Courgette – Step-by-Step

Method 1: One-Pan Lemon Garlic Salmon and Courgettes

1. Preheat oven to 200°C (180°C fan).
2. Prep courgettes:
   Toss courgette slices in olive oil, garlic, lemon zest, salt, and pepper. Spread out on a lined baking tray.
3. Add salmon:
   Place salmon fillets on top or beside the courgettes. Drizzle with olive oil and a squeeze of lemon juice. Season with salt and pepper.
4. Bake for 15–18 minutes, or until the salmon is just cooked through and flakes easily with a fork.
5. Garnish with herbs and serve immediately.

Method 2: Pan-Seared Salmon with Courgette Ribbons

1. Heat 1 tbsp oil in a large frying pan.
   Season the salmon with salt and pepper. Cook skin-side down for 4–5 minutes, then flip and cook another 2–3 minutes. Remove and rest.
2. In the same pan, sauté courgettes with garlic for 3–4 minutes until just softened. Add lemon juice and fresh herbs.
3. Serve salmon on a bed of courgettes with a spoon of crème fraîche or drizzle of yogurt if desired.

Serving Suggestions

• Pair with boiled new potatoes, couscous, or quinoa
• Serve with a side salad of rocket, cherry tomatoes, and cucumber
• Add a glass of chilled white wine or sparkling water with lemon

Tips for Success

• Don’t overcook the courgettes – they should stay slightly firm
• Use skin-on salmon for extra crispiness when pan-frying
• Add a spoonful of pesto or mustard to the salmon before baking for extra flavour
• Thin courgette ribbons work beautifully as a fresh, no-cook salad base

Variations

• Creamy Salmon & Courgette Bake – Add a splash of cream or crème fraîche and bake until bubbling
• Grilled Courgette and Salmon Skewers – Thread onto skewers and cook on the BBQ
• Salmon Courgette Pasta – Flake cooked salmon into courgette ribbon “pasta” with lemon and olive oil
• Asian-Style Version – Add soy sauce, sesame oil, and spring onions

Storage & Reheating

• Store leftovers in an airtight container for up to 2 days in the fridge
• Reheat gently in the oven or microwave until just warm
• Also great cold as a lunchbox salad with extra lemon and herbs

Conclusion

This salmon and courgette recipe is the perfect example of how a few simple ingredients can come together to create something truly satisfying. Light, healthy, and full of flavour, it’s a great go-to recipe that works all year round. Whether you’re cooking for one or feeding the whole family, it’s a dish that’s as easy as it is impressive.

How Much Does a Courgette Weigh? | Quick Guide to Courgette Weights and Sizes

Introduction: Weighing Up the Courgette

Whether you’re harvesting homegrown veg, following a recipe, or shopping at the supermarket, you may find yourself asking: how much does a courgette actually weigh? With courgettes coming in all shapes and sizes — from baby veg to giant marrows — this guide breaks down typical courgette weights to help you estimate, measure, and cook with confidence.

Average Courgette Weights (UK Guide)

📏 Tip: A medium courgette is roughly the size of a large banana and works as a useful default if your recipe calls for “1 courgette.”

How Many Courgettes in 500g or 1kg?

• 500g of courgettes = approx. 2–3 medium courgettes
• 1kg of courgettes = approx. 4–6 medium courgettes

This can vary depending on variety, moisture content, and whether you trim the ends before weighing.

Courgette Weight Conversions

• 1 medium courgette (180g) = approx. 1½ cups grated or 1¼ cups sliced
• 100g courgette = approx. ½ cup grated
• 250g courgette = approx. 2 small courgettes or 1 large
• 1 cup cooked courgette = approx. 200g

Do You Weigh Courgettes With or Without the Ends?

Most recipes assume you’re trimming the ends off courgettes before using them, so it’s best to weigh them after trimming for accuracy.

Why Weight Matters in Recipes

• Baking – Courgettes add moisture, so too much or too little can affect texture
• Balanced flavour – Especially when making fritters or quiche
• Nutritional info – Helps with calorie and portion tracking
• Batch cooking or preserving – Precise amounts make a big difference in chutneys, pickles, or preserves

How to Weigh Courgettes Without Scales

If you don’t have kitchen scales:

• 1 medium courgette (15–20cm) = approx. 200g
• A handful of thin slices = approx. 50–80g
• A heaped mug of grated courgette = approx. 150–180g

Use visual comparisons (banana-sized for medium, cucumber-sized for large) to help estimate.

Conclusion

Courgettes can range from a dainty side dish to a hefty harvest, but a good rule of thumb is: a standard medium courgette weighs around 150–200g. Whether you’re cooking, baking, or preserving, knowing the average weight of a courgette helps you make accurate, delicious meals without needing to second-guess your ingredients.

Stuffed Courgette Flowers | A Delicate Summer Treat

Introduction: Elegant, Edible Flowers Filled with Flavour

Stuffed courgette flowers are one of the most elegant dishes you can make from the summer garden. These vibrant yellow blossoms are not just beautiful — they’re edible and absolutely delicious when filled with creamy, savoury stuffing. Whether baked or lightly fried, stuffed courgette flowers are a true seasonal delicacy and a brilliant way to use every part of the courgette plant.

Why You’ll Love Stuffed Courgette Flowers

• 🌼 Visually Stunning – A beautiful dish perfect for dinner parties or summer gatherings
• 🧀 Creamy and Crisp – A delicious contrast of textures
• 🌱 Seasonal and Fresh – Ideal for gardeners and summer cooking
• 🍽️ Versatile Fillings – From classic ricotta to bold Mediterranean flavours

What Are Courgette Flowers?

Courgette (zucchini) plants produce large yellow flowers — some male, some female. Both are edible, but male flowers (which grow on a long stem and don’t produce fruit) are typically used for stuffing as they can be picked without affecting the plant’s productivity.

Ingredients

For the Stuffing (Classic Ricotta Filling):

• 8–10 courgette flowers, fresh and intact
• 250g ricotta cheese
• 1 tbsp grated Parmesan
• 1 tbsp chopped fresh basil or mint
• Zest of ½ lemon
• Salt and black pepper to taste
• Optional: 1 egg yolk (for richness), or chopped sun-dried tomatoes

For Baking:

• Olive oil for drizzling
• Extra Parmesan for topping

For Frying (Optional Batter):

• 100g plain flour
• 150ml sparkling water (cold)
• Pinch of salt
• Oil for deep or shallow frying

How to Make Stuffed Courgette Flowers – Step-by-Step

Step 1: Prepare the Flowers

• Gently rinse the flowers and pat dry.
• Carefully open each flower and remove the stamen or pistil from the centre.
• Be delicate — the petals tear easily.

Step 2: Make the Filling

• Mix ricotta, Parmesan, herbs, lemon zest, and seasoning in a bowl.
• Spoon into a piping bag or use a teaspoon to gently fill each flower.
• Twist the tops of the petals slightly to close.

Method 1: Baked Stuffed Courgette Flowers

1. Preheat oven to 180°C (160°C fan).
2. Arrange the stuffed flowers in a baking dish.
3. Drizzle with olive oil and sprinkle with extra Parmesan.
4. Bake for 15–20 minutes until heated through and just golden.

Method 2: Fried Courgette Flowers in Batter

1. Whisk flour, sparkling water, and salt into a light batter.
2. Heat oil in a deep frying pan to 170–180°C.
3. Dip each stuffed flower into the batter, let excess drip off, and fry for 2–3 minutes per side.
4. Drain on kitchen paper and season lightly with salt.

Serving Suggestions

• Serve hot with a squeeze of lemon or a drizzle of honey
• Pair with a rocket salad and crusty bread for a light lunch
• Include in a summer antipasti platter with olives, tomatoes, and cured meats
• Dip into marinara, aioli, or tzatziki for extra flavour

Tips for Success

• Pick flowers early in the morning when they’re most open and fresh
• Handle gently — they bruise and tear easily
• Use cold batter and hot oil for the crispiest fried version
• Don’t overfill — a heaped teaspoon is usually enough

Filling Variations

• Goat’s cheese and thyme
• Feta and chopped olives
• Mozzarella and sun-dried tomato
• Lemon and mascarpone for a milder taste
• Add chopped anchovies or chilli flakes for a punchy twist

Storage

• Uncooked flowers: Use within 1 day — store in the fridge wrapped loosely in paper towel
• Stuffed (uncooked): Chill for up to 4 hours before cooking
• Cooked: Best served immediately, but leftovers can be refrigerated for 1 day and gently reheated

Conclusion

Stuffed courgette flowers are a showstopping seasonal dish that’s surprisingly simple to make. Whether you choose to bake them or fry them to a crisp golden finish, these delicate blossoms transform into flavour-packed bites that feel indulgent and light all at once. Ideal for summer entertaining or treating yourself to something special straight from the garden.

Courgette ‘Midnight’ | A Unique Variety with Bold Looks and Big Flavour

Introduction: Meet Courgette Midnight – The Dark Star of the Veg Garden

Courgette ‘Midnight’ is a striking, dark-skinned variety of courgette (zucchini) that not only looks beautiful in the garden but also performs exceptionally well in UK growing conditions. With glossy, deep green — almost black — fruits and compact plants that are ideal for smaller spaces, ‘Midnight’ offers flavour, productivity, and a touch of drama to your veg patch.

Why Choose Courgette ‘Midnight’?

• Unique Appearance – Dark, almost black skins stand out in the garden and on the plate
• Compact Plants – Great for smaller plots or containers
• High Yielding – Regular picking encourages continuous production
• Delicious Flavour – Tender flesh with a subtle, sweet taste
• Excellent for Cooking – Ideal for frying, roasting, grilling, and baking

Key Features of Courgette ‘Midnight’

When and How to Grow Courgette ‘Midnight’

🌱 Sowing Time (UK):

• Indoors: April
• Outdoors: Late May to June (after last frost)

🌞 Growing Conditions:

• Full sun and well-drained, fertile soil
• Add compost or well-rotted manure before planting
• Keep soil moist but not waterlogged

📏 Spacing:

• Plant 90cm apart in beds or one plant per large container (at least 30–40cm wide)

Caring for Courgette ‘Midnight’

• Water regularly at the base to prevent mildew
• Feed weekly once flowering starts with a tomato or high-potash fertiliser
• Pick courgettes young and regularly to keep the plant productive
• Watch for slugs and snails when plants are young

Harvesting Tips

• Harvest when fruits are 15–20cm long for the best flavour and texture
• Use a sharp knife or scissors to cut courgettes from the plant
• Regular picking encourages more fruit to form

Cooking with Courgette ‘Midnight’

The rich colour and tender texture of ‘Midnight’ courgettes make them perfect for a wide range of dishes:

• Grilled or BBQ’d – Beautiful caramelisation and great visual appeal
• Stuffed – Halve lengthways, scoop, fill, and roast
• In Fritters or Bakes – Adds depth of colour to savoury dishes
• Courgette Chips – Slice thin, bread, and bake or fry
• In Cakes and Muffins – Grated courgette adds moisture without overwhelming the flavour

Benefits of Growing Courgette ‘Midnight’

• Adds visual interest to your veg garden
• Reliable cropping even in cooler UK summers
• Easy to spot against green foliage when harvesting
• Hardy, productive, and beginner-friendly

Common Questions About Courgette ‘Midnight’

Can I grow ‘Midnight’ courgettes in containers?
Yes — they’re compact and well-suited to pots. Use a large, deep container and feed regularly.

Do the dark skins mean they taste different?
The flavour is similar to traditional green courgettes — mild, tender, and slightly sweet — but the colour adds wow factor.

Do they grow as marrows if left?
Yes — like all courgettes, if not picked young, they will grow larger and become more marrow-like in texture.

Conclusion

Courgette ‘Midnight’ is an eye-catching and easy-to-grow variety that brings both beauty and bounty to the vegetable patch. With its compact growth, deep colouring, and tasty, tender fruits, it’s perfect for beginner and experienced gardeners alike. Whether you’re growing in pots, beds, or a small patio garden, ‘Midnight’ offers a delicious harvest that’s as attractive as it is versatile.