You know what it’s like when you have a large bowl of grated courgette and wonder what to do with it? So I thought I would make a couple of sourdough loaves with the green and yellow vegetable, with added interest from some left over cheese, a dash of egg yolk and some chopped nuts.
Oh, but they were good. So I decided to do it again – more carefully. Equal measures of green courgette, yellow courgette, gruyere and walnuts, with the dough slightly enriched with milk. The courgettes provide so much liquid that you need add very little more.
A real hit! Great smell, great flavour and an interesting appearance.