Uses: Patty pans can be baked, sliced and fried in butter or
eaten raw in salads.
To store: Keep in the fridge for up to 3 days.
To prepare: Patty pans do not need to be peeled - trim
the ends off and either cook whole or slice into rounds. Wash
thoroughly before use.
To cook: Cook whole patty pan in boiling water or steam for 3-5 minutes, depending on size, until tender.
Fry patty pan slices for 3-5 minutes until tender. Toss in lemon juice and butter and season with black pepper before serving.
To roast, heat a little olive oil in a roasting tin in a preheated oven at 200(C, gas mark 6. Add the whole patty pans and a selection of prepared and sliced vegetables such as yellow pepper, red onion and aubergine. Toss the vegetables to mix, season with salt and pepper, sprinkle with a little dried rosemary and cook for 35-45 minutes or until tender.