Chokos - the modern recipe
Get a hold of these low-calorie relatives of melon and squash
- Peel and quarter your choko, removing the hard, pithy seed in the middle. Slice lengthways so that you have long, thin slices.
- Melt the butter, then throw in the slices on a medium heat, turning to coat in the butter.
- Leave to saute, turning every so often. After about 15 to 20 minutes they will have browned like potato chips, and will be soft but not squishy.
- Put in a bowl and toss in lemon juice and finely chopped parsley. Season with salt and pepper.