DropWorks Distillery
(Serves 6)
115g butter
Four cloves of garlic peeled and very finely chopped
900g courgettes, topped and tailed, then sliced into rounds
Sea salt and black pepper
Melt the butter on a gentle heat, adding the garlic, making sure it doesn’t brown or burn. Add the sliced courgettes, season carefully and toss them into the garlicky butter. Cover and continue cooking, stirring only occasionally. After around 15 minutes, uncover the courgettes and watch for when the slices start to break. Remove from the heat, season to taste and serve on a slice of toasted Welbeck Bakehouse sourdough with a poached Cacklebean egg and fresh dill.
Swap scrolling for a day packed with cooking and creativity this October half-term with The School of Artisan Food and the Harley Foundation.
From the nutty, caramel aromas found in both aged cheese and stouts to the relationship between rich barley and our favourite blues, you’ll discover a variety of mouth-watering combinations during this afternoon tasting session.
Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round.
