Courgettes with Pine Nuts, Honey and Basil



  • 3 medium to large courgettes*
  • 2 garlic cloves finely chopped*
  • 12 basil leaves*
  • 1 ½ - 2 tbsp Black Mountains Smokery Rape Seed oil
  • ¼ - ½ tsp Usk Fair Trade sea salt flakes
  • 1 ½ tbsp Beechtree Bees honey
  • Freshly Ground Usk Fair Trade black pepper

*Try Pauls Organic Veg or Whitebrook Organic Growers






  1. Trim the stalk ends off the courgettes and cut each one in half. Stand each half on its end and slice downwards to get long slices about 1 cm/ ½ inch thick. Put to one side.
  2. Toast the pine nuts in a dry frying pan over a medium heat for 3-4 minutes , or until brown, shaking occasionally to ensure that they don’t burn. Once brown tip them into a shallow serving dish.
  3. Return the frying pan to the heat and tip in 1 tbsp oil. Cook 1/3rd of the courgettes over a medium heat until they are patched brown and floppy in texture, turning over once. Transfer to the serving dish, if necessary add a little more oil to the pan. Put the next 1/3rd of the courgettes in the pan and repeat.
  4. Add the final 1/3rd of the courgettes and repeat, however when you turn threes over to brown the second side add the garlic and the lemon zest.
  5. Turn off the heat and add the final 1/3rd of the courgettes, with the lemon zest and garlic and any pan juices to the serving dish. Pour the lemon juice in to the hot pan, swirl it round and then add to the serving dish.
  6. Roughly tear up the basil leaves and scatter over the courgettes. Sprinkle with the toasted pine nuts, sea salt and plenty of ground black pepper. Carefully turn the courgettes using two spoons so that they are combined with the seasoning, basil and pine nuts. Drizzle the honey over the top.
  7. Serve hot, warm or at room temperature.