These stuffed courgettes are the perfect centrepiece or side for a barbecued feast, making the most of some of summer's freshest flavours. They can be cooked on the hob and in the oven, but the smokiness of the barbecue really adds to the flavour, so it's worth firing it up! Recipe taken from Charred by Genevieve Taylor (Hardie Grant, £16.99). Photography by Jason Ingram.
This summery dish is best served at room temperature rather than hot straight from the grill, so it’s handy to make ahead of time as part of a mezze spread.
Please sign in or register to send a comment to Great British Chefs.