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Courgettes grow in abundance in our little cottage potager here in SW France.

So one of my recipes come to mind as we are nearer to Christmas.

Emma’s Courgette Pickle is great anytime of the year, but especially tasty at Christmas when the table is brimming with cold meats, cheese and pickles!! Bon Appetit.

Ingredients

• 500g courgettes
• 3 shallots , finely chopped
• 2 tbsp non-iodised salt

For the pickling liquid

• 500ml cider vinegar
• 140g golden caster sugar
• 1 tsp mustard powder
• 1 tsp mustard seeds
• 1 tsp celery seeds
• ½ dried chilli , crumbled
• 1 tsp ground turmeric

Method

• STEP 1

Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.

• STEP 2

Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.

• STEP 3

Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.

Scallop season has started in France yeah! I Love scallops and this is a very simple & impressive starter

Scallops, Linguine, Fish Cream

Ingredients serves 6

• 120g good quality shop bought linguine
• 400ml water
• 150ml double Cream (crème entire)
• 1tsp fumet de poisson (powdered fish stock available at all French supermarkets)
• 20g chopped chives
• 6 prepared scallops
• Splash oil

Method

• In a large pan Whisk the fumet de poisson in cold water to dissolve and bring to the boil.
• Add the linguini and cook for 5 minutes.
• Remove the linguini, retaining the liquid.
• Refresh the linguine in cold water and place on some kitchen roll and pat dry.
• Add the cream to the water and simmer for 5 minutes until the liquid thickens slightly.
• Heat a frying pan until very hot.
• Add the splash of oil and cook the scallops on one side until caramelised.
• Add the linguine back to the cream.
• Turn the scallops over and cook the other side.
• Place equal amounts of linguine in scallop shells or on small plates.
• Top with a scallops and sprinkle with chives
• Squeeze over some lemon if you wish