Courgettes in Tarragon cream sauce

Courgettes à la Crème d’Estragon

Serves 4, as a starter


8 small young courgettes (zucchini) – preferably not much longer than your finger

½ lt of single cream

1 bunch tarragon, finely chopped

½ a beef stock-cube

Salt and pepper to taste


1. Steam the courgettes, and slice each one lengthways – into four slices. Cover to keep them warm.

2, In a saucepan, very gently and slowly heat the cream with the stock-cube and the finely chopped tarragon.

3. Season to taste and pour it over the courgettes slices, which you have arranged on individual plates

"This is an exquisite dish in its own right, but it can also be used as an accompaniment to fish or chicken."