Wherever we look, there are courgettes. From finger sized to major marrows, green and slyly prickly, they are taking over our lives. Usually it’s kittens or puppies that friends try to thrust upon us, but at the moment it’s courgettes. People are now dumping them anonymously, on the doorstep, or hanging from the gate in plastic bags. A sack mysteriously materialised on the back seat of the car.

We have our own courgette plant, just the one, and already we are talking of building an extension to accommodate the fruit of this frighteningly fecund creature.

Personally, I don’t like them when they’ve been frozen. They’re just not the same, and having eaten heaps of them over the last few weeks, I’m starting to feel that they may be over-rated. But here’s a quick and easy recipe from a friend, which puts them to good use whilst not tasting overpoweringly courgetty. And if you increase the curry powder, the end result is not too far from an onion bhaji.

Courgette Griddle Cakes

13 oz. grated courgette

Half a teaspoon of curry powder

I small red chili, deseeded and chopped

2 spring onions, finely chopped

Half a teaspoon of fresh thyme

I clove of garlic, chopped

1 egg, lightly beaten

2.5 fl. oz. milk

5 oz. plain flour

1.5 teaspoons of baking powder

Chutney

Grated cheese

Sprinkle the courgettes with salt and leave them to drain in a colander for half an hour, then rinse and squeeze dry.

Add the curry powder, spring onions, chili, garlic, thyme, salt and pepper, then the egg, milk, flour and baking powder. Stir well.

Fry heaped teaspoons in a lightly greased non-stick pan, about 3 minutes on each side. Keep them warm until you have used all the batter.

To serve: Heat oven to 200ºC. Put the cakes on a baking sheet, top with chutney and grated cheese, and bake for 8-10 minutes.

They make a great snack, or serve as an accompaniment.