Marrow Matters - Creamy Courgettes

Barbara Kingsolver, in her wonderful book, Animal Vegetable Miracle, shares the woes of an overabundant zucchini harvest where one dare not venture out, as on returning home one will invariably find a bag of marrows on the doorstep, a doubtedly generous gift from a similarly overrun neighbour.

Yet again this summer, I am challenged to include these prolific green, yellow and stripy marrows into as many meals as possible without offense to my darling family.

Life frequently intrudes on my blogging intentions, but maybe a series of marrow solving recipes is in order. This recipe raises the humble marrow's status from sublime to sought after. It cost me no more than a trip to the garden and a little cream-begging from our dear sweet jersey cow, Rose.

CREAMY COURGETTES

 Melt a generous dollop of Rosie's butter in a large pan. Wash courgettes well and slice thinly. Keep them in rings or else they will break up during cooking.

 Add the courgettes to your bubbling butter and sauté until they are beginning to soften slightly and smell golden.

 Quickly run into your garden and pick some thyme and rosemary which you will need to rinse and finely chop.

 I use cream freshly skimmed, but bought cream is just as good, well almost.

 Sprinkle the herbs and pour the cream over the sizzling slices of marrow. Grind over some salt and pepper.

 Use enough cream to cover the bottom of the pan, but not to drown the courgettes.

 Bubble and simmer this mixture, stirring gently when you remember, until the cream has reduced right down and the marrows are very tender.

This dish is delicious served warm as a side dish for a main meal. It tastes so much better than my photograph looks. Even my marrow unfriendly son enjoys it.