courgette seasonal vegetable - scatter of green vegtables

The joy of eating seasonal vegetables is enjoying the natural variety available throughout the year. Look for British courgettes in the shops in mid-to-late summer, and if you can grow them at home, even better.

Courgettes are one of the most versatile seasonal vegetables around: blanched, grilled, grated, fried, stewed or spiralised – there are so many tasty possibilities!

These skewers make fantastic party food, and they work well as a starter, too. The combination of chicken wings, prawns and smoky grilled courgettes is delicious. Serve with a squirt of fresh lemon and enjoy.

This dish is all about the perfect flavour friendship between courgettes, lemon, Parmesan cheese and fresh mint. It takes 15 minutes from start to finish, and you’ll make it again and again.

Jamie discovered this dish at the old fruit and veg market on the outskirts of Rome. “What I love is how such a simple combo of good ingredients really allows each one to sing. It’s cheap, tasty, honest food; and the result is super-versatile, meaning it can be enjoyed as a side dish, an antipasto, tossed through pasta, piled on bruschetta, or even baked in a frittata.”

Coarsely grate your courgettes, bind with an egg, flour, and cheese – then pan-fry until golden. Perfect for lunchboxes, picnics or straight out of the hot pan, served alongside other seasonal vegetables.

Jamie says: “The first time I ever made this was at The Neal Street Restaurant, and about two years later, when I was at The River Café, Rose Gray showed me her way of doing it. She inspired me to think of grilling as a really exciting way to prepare vegetables.”

Jamie says: “This is quite an unusual salad and terribly simple to make. It’s a nice little side dish that will go with things like mozzarella, goat’s cheese, cured meats, grilled or barbecued white fish, like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).”

This is the coming together of three beautiful ingredients – mozzarella, basil and courgette – to make an oozy, cheesy, scrumptious risotto. White wine gives any risotto a beautiful depth of flavour, but don’t worry if you haven’t got any; swap in the same amount of extra stock instead – it will still taste fantastic. This recipe includes two of your 5-a-day, so it’s comfort food that still delivers on the nutrition front – you’ve got to love it!

Jamie has added gorgeous courgettes to this pasta dish for a summery twist. He says: “You can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe.”

For more tasty ideas for seasonal vegetables read our features that follow the best produce every month.