Courgette Biltong

After planting far too many courgette plants this year, I needed to come up with interesting ways of preserving them, so I thought I'd give drying them out a go, and it worked surprisingly well!

Ingredients

• 3 large courgettes, or 6 normal sized ones
• 4 tsp salt
• 7 tsp sugar
• 7 tsp ground five spice
• 9 tsp Henderson's Relish

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Method

1. Cut the courgettes into 1 to 2 cm squares and put into a saucepan.
2. Add all but a tsp each of the salt, sugar and ground five spice to the saucepan, put a lid on it and shake well.
3. Add all the Henderson's Relish to the pan and mix well.
4. Leave to marinade for an hour.
5. Put the pan over a low-medium heat and bring to a simmer.
6. Simmer for 20 minutes.
7. Drain off all the liquid from the pan.
8. Sprinkle the last tsp of salt, sugar and five spice over the cooked courgette and stir well.
9. Place the cubes into a biltong maker or dehydrator and turn it on.
10. Leave for a couple of days or until the courgetter is nicely dried out so that it has a chewy texture.

Makes 120g of biltong.