By Katie Stewart
Courgettes stewed gently with tomatoes and onion can be served cold as an hors-d’oeuvre or hot as a vegetable. The mixture is particularly nice with veal, chicken or lamb recipes.
Wash the courgettes and trim the ends. Slice across about 0.5 cm (¼ in) thick. Sprinkle with salt and place in a colander. Leave for 1 hour until the excess moisture has drained out, then shake in a cloth