1 lb.courgettes
Parsley, chervil or chives
1 oz. butter
Lemon juice
Wash but do not peel the courgettes. Slice them into bias-cut rounds. Sprinkle with salt; leave in colander with a plate or weight on top for an hour so that excess moisture drains off. Put them in saucepan with a ladle of water and cook gently for 10 minutes. Drain. Heat the butter in a frying pan and let the courgettes finish cooking in this quite gently. Turn them over once or twice and shake the pan so they do not stick. When tender, stir in a tablespoonful of the finely chopped herbs and a squeeze of lemon juice. Enough for two or three. (If the courgettes are all small this recipe can be used to cook them whole, but it takes a bit longer.)