Please click here for more information on Coronavirus Company Update ×

Call 020 7752 0000


Courgettes and chocolate brownies with pistachio nuts 

{MEDIA GALLERY DEFAULT}In this episode of the Travel Post, I’m featuring a request from a reader for a dish incorporating courgettes as this vegetable is in season now. I have come up with a Courgette, Chocolate and Pistachio Brownie. I love placing vegetables into puddings and this one is such a lovely combination with chocolate. 

 Finally, and again following another request, I have included a recipe for a lovely refreshing Courgette Soup.

Have a lovely weekend. 

Darren Marchant 

Head Chef – the Sky Fleet 




2 Large Eggs

1 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

160 Grams Caster Sugar

240 Grams of Dark Chocolate

150 Grams Unsalted Butter

50 Grams Pistachio Nuts

1/4 Teaspoon Ground Cinnamon

20 Grams Cocoa Powder

5 Grams Baking Powder

150 Grams Plain Flour

3 Medium Courgettes, grated

100 Grams of Dark Chocolate Chips



1 Pre heat the oven to 170 degrees.

2 Place a saucepan on the stove with some water in and place a bowl on top with the chocolate and butter. Melt the chocolate and butter above the simmering the water.

3 Line an 8x8 inch square baking mould with greaseproof paper.

4 Sift the flour 3 times with the coco powder and baking powder. Mix in the salt and leave in a separate bowl.

5 Place the pistachio nuts in a food processor and blitz to an almost a fine consistency.

6 In a food mixer with a whisk attachment place the eggs, vanilla and sugar in the bowl. Put the machine on to the high setting and whisk the ingredients until the mixture has doubled in size. 

7 Add the cinnamon to the mixture and the melted chocolate butter and keep whisking for a further 3 minutes.

8 Remove the bowl from the machine.

9 Fold in the flour and coco powder to the wet mixture adding slowly. Add in the ground pistachios.

10 Fold in the grated courgette and chocolate chips to the mixture.

11 Place the mixture into the mould and bake for 30 to 40 minutes. To check take a kebab stick and place it in the middle of the cake. Remove the stick which should be slightly wet from the mixture.

12 Take out of the oven and place on a wire rack and leave to cool.

13 Place in the fridge overnight - this gives the chocolate time to set.

14 Take out of the fridge and place on a chopping board. Cut into even squares. 


Courgette Soup with Peas and Basil





1kg Diced Courgettes

1 Baking Potato, peeled and diced into small pieces

4 Shallots, finely diced

2 Garlic Cloves, crushed

2 Tablespoons Olive Oil

750ml Chicken or Vegetable Stock

200 Grams Frozen Peas

20 Grams Fresh Basil

20ml Double Cream

30 Grams Butter




1 Place a saucepan on the stove with a little olive oil. Add the shallots and garlic and fry off until just coloured.

2 Add the diced potato and cook until just coloured then add the stock and cook until the potatoes are soft.

3 Place a frying pan on the stove and heat the butter and a little olive oil until the butter is melted. Add the courgettes and turn the heat up and colour until lightly brown.

4 Remove and place on kitchen roll to soak up the oil.

5 Add the peas, courgette and basil to the stock and cook for 1 minute.

6 Remove from the heat.

7 Using a hand held blender blitz the soup until smooth and then add the cream.

8 Season and serve.



Back to Recipes from the Skys