If your garden is anything like mine, the corgette will now be going crazy. This dip/spread is a great thing to freeze and use in winter for a taste of summer when it is cold outside. Recipe, chop up lots of corgettes or marrow,. Put into a large saucepan with 100g butter, 1/4c olive oil and 5 chopped cloves of garlic. Bring to a simmer and add lots of fresh thyme, salt and pepper. Simmer on a low heat till the corgettes are soft and reduced by more than half. We are looking for low moisture levels. This takes about an hour. Then blend with a stick whizz. Freeze. To use defrost and spread on bruschetta or toast or use as a dip.