These tiny French delicacies are one of the highlights of the vegetable year. Easy to grow and heavy cropping. Cook unpeeled as they have very tender skins, and allow to sizzle in butter - turn with a fork, telling when they are done by prodding them.

Sow in spring 1cm (½in) deep in a good seed compost. Germination usually takes 6-10 days at 24C (75F). Can also be sown where they are to crop in late spring/early summer once the soil has warmed up. Sow 3 seeds every 60cm (24in) and thin out to the best seedling.

Transplant when large enough to handle into 8cm (3in) pots and grow on in cooler conditions. Gradually acclimatise to outdoor conditions for 10-15 days before planting out after all risk of frost, 60cm (24in) apart in a sunny sheltered spot on rich well drained soil.

Water regularly and feed every 14 days once the courgettes start to develop. Pick regularly while small 10-16cm (4-6in) and don't leave any on to grow large or cropping will be impaired.