As the summer progresses, the squash gradually become firmer, and Patty Pans are the first of the thicker skinned squashes. But the flesh inside is light, much closer to a courgette or a marrow.
And they are really versatile: they can be baked, stuffed, steamed, even grilled. My favourite trick is to slice off the top, scoop out the seeds, season the inside with salt & pepper, and cook in the microwave for around 5 minutes - a really quick and tasty bite.
