Courgette & Cumin Cake


For the sponge

150g unsalted butter

150g golden caster sugar

50g coconut nectar

150g grated courgette

½ teaspoon ground cumin

3 medium free range eggs

200g organic self raising flour

For the candied courgette

50g courgettes, very thinly cut into matchsticks

50g caster sugar

a good pinch whole cumin seeds

To serve

10g icing sugar

200ml double cream

¼ teaspoon ground cumin


1. Beat the sugar, nectar and butter until the usual creamed stage for any sponge cake is achieved. Slowly add the egg a little at a time, then add the courgettes and cumin powder. Finally add the flour and mix until just combined nicely.

2. Place in a greased 20cm baking tin and bake for around 35 mins at 160°C, use the usual cake testing methods. Leave to cool on a wire rack.

3. To make the candied courgettes, mix all ingredients together in a bowl and wait for 15 minutes, drain off the majority of the liquid then place on a non stick backing sheet and leave in a low oven to dry out.

4. To serve, cut halfway though the cake and whip some double cream. Pipe the cream into the cake and save a little for decoration. Pipe little dots of cream onto the cake top and garnish these with the candied courgette. Finally, dust the whole thing with a little icing sugar mixed with a small amount of ground cumin.

Courgette & Mature Cheddar Toasties


A good loaf of bread

500g courgettes

1 teaspoon whole coriander seeds

3 cloves of garlic

1 pinch dried oregano

500g of the very best mature cheddar you can lay your mitts on

chilli flakes and fresh basil – optional


To prepare your courgette filling, wash and slice your courgettes. In a medium saucepan add a good amount of olive oil, say 4 tablespoons. Chop the garlic and add this along with the courgettes, coriander and oregano to the pan and cook on a medium heat for 15 minutes, seasoning well and stirring often. Then turn down the heat and continue to cook, stirring as and when, until a completely cooked out pulp is formed. This can then be set aside and allowed to cool.

Thats the hard bit done! Make a toasty with this and cheese in even amounts, you can add fresh basil leaves and chilli flakes as well if you like.

Stuffed Fried Courgette Flowers


4 male courgette flowers

50 grams hard goats cheese

2 teaspoons toasted pine nuts

½ clove garlic grated

a good sprig of fresh marjoram

salt & pepper

a little chilled larger or sparkling water.

1 egg

150g well seasoned gluten free self raising flour


1. Gently fill the flowers with a mixture made by blending together the cheese, pine nuts, garlic and marjoram, chop everything a little first then pulse in a blender to make a thick paste. Season it well.

2. Make a light batter from nearly all the flour, the egg and a little beer. Dust the flowers with the remaining flower then dip in the batter. Gently place them in a deep fryer heated to 190°C.

3. Once crisp. Drain well on kitchen towel and serve with a light green sauce or similar herby accompaniment.