Courgettes with Mint from The Times Cookery Book by Katie Stewart
Trim the ends off the courgettes and slice thickly. Add to a saucepan of boiling salted water. Reboil and simmer for 2 minutes, then drain. Melt the butter in a large frying pan. Add the courgettes...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Stove
- Pepper mill
Ingredients
- 1 tablespoon chopped fresh mint
- 2 oz (50 g) butter
- freshly milled pepper
- 1 lb (450 g) courgettes
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