Vegetable: Patisson Squash

Recipes:
Baked Pattison Squash

Type: Patisson squash, also known as patty pans, are a small, round summer squash with a pretty scalloped edge. The name comes from the French word 'pâtisson', which refers to a cake made in a scalloped mould. They're also known as 'custard marrow' or 'custard squash'.

Vitamin and mineral content: Patissons are a good source of magnesium, niacin, and vitamins A and C. They contain no fat and very few calories, unless, of course, they’re fried in butter.

Availability: Late summer, early autumn

Storage: Patissons can be yellow, green or white, and are best when small and tender - about 10cm in diameter is perfect. They keep well for several days in cool conditions.

Preparation: Patissons can be prepared in much the same way as courgettes. You can eat the skin once they've been washed. As well as being baked, they're delicious fried, or eaten raw in salads.