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13 Jun 2017

Recipe from the Veg Patch

BBC Gardeners' World Live
Recipe from the Veg Patch

Sophie Godwin's Charred courgette, runner beans & ricotta

As we head into the Show, it's hard to believe that the NEC is ever anything but a haven of great gardening and fabulous food! The BBC Gardeners' World team are en route, the BBC Good Food team are setting off and it's going to be the garden party of all garden parties from 15 - 18 June at Birmingham's NEC. 

The 2017 Souvenir Showguide has just arrived (get a sneak preview online here) and it makes it all the more real that doors open in a matter of hours. Flicking through the pages we find this fantastic recipe that's just too good not to share with you, ideal for a glut of courgettes and runner beans from your plot. If you've got some edible flowers dotted amongst your veggies, then all the better as they'll make the dish a vision of freshness and delight.

BBC Good Food Magazine courgette and runner bean with ricotta image, Sophie Godwin

Sophie Godwin's Charred courgette, runner beans & ricotta


  • 50g mixed seeds
  • 2 tbsp honey
  • ¼ tsp chilli flakes
  • grated zest and juice of ½ lemon
  • 250g ricotta
  • 3 tbsp good quality olive oil, plus extra
  • 3 courgettes, sliced into medium lengths, on the diagonal
  • 400g runner beans
  • edible flowers, to decorate (optional)


  1. Toast the seeds in a dry pan until they start to pop, then stir in the honey, chilli flakes and a good pinch of sea salt. Once all the seeds are sticky and forming clusters, tip onto a piece of baking parchment and leave to cool. Mix the lemon zest and ricotta together. Season with salt and pepper and set aside.
  2. Toss the courgettes and runner beans in the olive oil and season with salt and pepper. Cook the courgettes and beans on a BBQ or searing hot griddle pan, in batches, until distinctively charred and softened with a little bite.
  3. Spread the ricotta along the bottom of a large sharing platter then top with the courgettes and beans. Squeeze over the lemon juice
  4. then scatter over the honeyed seeds. Finish with a drizzle of olive oil, a scattering of sea salt, then dot with edible flowers, if using.

Grow your own veg, at BBC Gardeners' World Live

These recipes are taken from the June issue of BBC Good Food Magazine, available now! Subscribe at the Show and pay just £5 for your first five issues by direct debit*. Visit the BBC Good Food Magazine stand, go online to or call 01795 414754 and quote GFSHOW17. You can also find plenty more seasonal, triple-tested recipes at

BBC Good Food Magazine front cover June 2017

Sophie Godwin is part of the BBC Good Food cookery team. She studied at Leiths and has an amazing passion for cooking with seasonal produce and reducing waste. She loves to create vegan friendly recipes and also writes her own blog, Sophie On A Plate.

Sophie Godwin image, BBC Good Food Magazine contributor

*This offer is available for UK delivery only and by direct debit. For information on full UK and overseas prices please visit

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