A few weeks back we ran a recipe for zucchini ribbons, remarking how a zucchini becomes a whole new vegetable when you change the way it’s cut. Here’s yet another way to slice zucchini. Susan Ackell, chef and market-team-member, says it was inspired by pommes parisiennes, which are balls or more homely squares of potatoes cooked until golden in oil and butter.  Zucchini are called courgettes (little gourds) in Paris, so here you have it, courgettes parisiennes, all the way from Falmouth.

C...
Continue reading ...