Courgette Clarion F1

Beautiful pale green mottled fruit are produced in profusion on an open growing Clarion plant. This is a Lebanese type variety with a gently nutty, almost almond, flavour. Why not try a Kousa mahshi recipe – stuffed courgette cooked in tomato.

SOW & GROW: 1 seed per pot. Keep moist, but not waterlogged. Start seeds in April and May, ready to transplant after 4 weeks (protect from frost). Fruit from June onwards

RECIPE IDEA - Stuffed Courgette serves 2

A gently spiced dish that’s easy to adapt depending on what you’ve got to hand. Works just as well as a light main or a standout side.

YOU’LL NEED

• 500g courgette – halved and hollowed out, leaving a 1cm (10mm) thick shell
• 50g finely chopped onion
• 50g chopped tomato
• A handful of fresh parsley, chopped
• 100g uncooked basmati rice, rinsed
• 1 tbsp olive oil

For the cooking

• 1 tbsp olive oil (for the pan)
• 250g sliced tomato
• 1 clove garlic, crushed
• 1 tsp ground allspice
• A pinch of salt
• 1 tbsp tomato purée
• 500ml vegetable or chicken stock

TO MAKE

1. Mix the onion, chopped tomato, parsley, rice, and 1 tbsp olive oil to make the stuffing.
2. Fill each courgette shell about three-quarters full (the rice will expand as it cooks).
3. Oil the base of a wide pan and layer in the sliced tomatoes and crushed garlic.
4. Place the stuffed courgettes on top. Sprinkle with allspice and a little salt.
5. Mix the tomato purée into the stock and pour over until everything is just covered.
6. Bring to a boil, then lower the heat and simmer gently for about 1 hour, letting the sauce reduce.

Possible variations:
Try swapping in minced lamb or beef for some of the rice, and season with mint, coriander, or cumin. Serve with a spoonful of thick yogurt on the side.