A summer escape to Argyll and Bute

With a few courgette recipes to celebrate the summer

Loch Awe with Kilchurn castle on the far bank

There’s something truly magical about summer in Scotland. The long, light-filled days invite you to slow down, explore, and savour the beauty around every corner. We recently packed our bags—Bella and Bracken included—and took a little break to the breathtaking region of Argyll and Bute. Despite heavy rain it was still a fantastic trip.

The journey itself was a joy, winding through the majestic landscapes of Glencoe. No matter how many times you drive this route, its grandeur never fails to stir the soul. Towering mountains, glistening lochs, and that quiet hush you only find in the

Breathtaking Glencoe

Highlands—it's the kind of place that gently demands you pause and take it all in.

We spent precious time by the serene waters of Loch Awe, one of Scotland’s most beautiful and peaceful spots. Loch Awe easily lives up to its name, it is the longest fresh water loch in Scotland, it is twenty-five miles long and currently holds the world record for catching the largest sea trout. There’s a lovely story still unfolding here—we hope to have some exciting news to share with you soon about why we were there. But for now, we’re holding that little secret close.

Of course, no trip is complete without good company. Bella and Bracken were right at home on their Highland adventure, delighting in the fresh air, new scents, and all the extra

Bella & Bracken at Loch

walks. They thoroughly enjoyed their mini-break (and the occasional sneaky treat along the way).

As we returned home, the garden was bursting with summer courgettes, a true gift of the season. If you’re lucky enough to grow your own courgettes, can I gently recommend harvesting them when they are no bigger than 12–14cm long and no thicker than your thumb? At this size, courgettes are at their very best—tender, sweet, and full of flavour.

And the real treat? You’ll also have the joy of beautiful courgette flowers, delicate and

Courgette flowers

golden, which can be used in so many delicious ways. Whether you stuff them with ricotta, dip them in a light batter and fry until crisp, or simply tear them into summer salads, courgette flowers are one of the garden’s most fleeting, precious delights If you’re looking for an easy, flavourful way to enjoy them, try this simple courgette pasta or salad is just the thing. It’s light, quick, and perfect for those warmer days when you want something delicious without too much fuss.

Courgette, Lemon & Feta Salad

Serves 4

This salad is wonderfully fresh and makes a perfect side for grilled fish, chicken, or a simple summer picnic.

Ingredients

Courgette ribbons

4 small or 2 medium, courgettes

1 lemon, zest and juice

2 tablespoons extra virgin olive oil

100g feta cheese, crumbled

A handful of fresh mint leaves, torn

Sea salt and freshly ground black pepper

Method

1. Using a vegetable peeler or mandolin, slice the courgettes into long, thin ribbons.

2. Toss the courgette ribbons in a bowl with the lemon zest, juice, and olive oil. Season lightly with salt and pepper.

3. Allow the courgettes to sit for 5-10 minutes to soften slightly and absorb the dressing.

4. Just before serving, scatter over the crumbled feta and torn mint leaves.

5. Finish with an extra drizzle of olive oil and a little more black pepper, if you like.

Quick Courgette Pasta

Serves 4

A simple, speedy supper celebrating the best of summer’s courgettes. This is a wonderfully adaptable dish. Try adding a pinch of chilli flakes for heat, toasted pine nuts for crunch, or swap the Parmesan for feta if you fancy a lighter, tangier finish.

Courgette pasta

Ingredients

400g spaghetti or your favourite pasta

4 small or 2 medium courgettes, grated or finely sliced

75g peas

2 cloves garlic, finely sliced

1 lemon, zest and juice

2 tablespoons olive oil

110g Parmesan or Pecorino, finely grated

30g fresh basil, torn

50g pine nuts, toasted

Sea salt and freshly ground black pepper

Method

1. Cook the pasta in a large pan of salted boiling water until al dente. Before draining, reserve a mug of the starchy pasta water.

2. While the pasta is cooking, gently fry the garlic in olive oil over a low heat until just fragrant, about 1-2 minutes—don’t let it colour.

3. Add the grated courgettes and peas to the pan and cook for 3-4 minutes until softened. Season well with salt and pepper.

4. Stir in the lemon zest and juice, then add the drained pasta straight to the courgette pan.

5. Toss everything together with a splash of the reserved pasta water to loosen the sauce. Add the grated Parmesan and toss again until glossy and well coated.

6. Finish with fresh herbs and a little extra cheese on top.

Thank you for coming along on our Argyll and Bute adventure. I can’t wait to share more about what’s to come. Until then, I hope you enjoy this taste of summer from Meg’s Scottish Kitchen—tasty recipes, without the stress.