Sow & Grow your own vegetables for Lilly Higgins’ delicious recipes

The Sow & Grow campaign aims to get over 20,000 children growing this spring through a fun, free, learning experience that will show them just how easy it is to enjoy the taste of their own food. To date, innocent Drinks and GIY have facilitated more than 60,000 school children to grow their own. Chef and blogger Lilly Higgins is leading the charge:

"We always grew some of our own fruit and vegetables and now that I’m a mother I’m keen to give my children the same foundations in food. I want them to plant seeds and watch them grow, to feel that burst of pride when they pull their first carrot from the ground and for them to eat tomatoes straight from the vine.”

Teachers and youth-group leaders can apply for one of 650 free sow & grow packs here. Each pack includes 30 growing pots, seeds, soil, lesson plans and growing guides. To celebrate Sow & Grow, we asked Lilly to share one of her favourite fresh produce recipes... Courgette Pizza Serves 6   Ingredients 400g strong bread flour 1 1/2 tsp dried yeast 225ml luke warm water 2 tbsp olive oil 1 courgette   Pesto topping: 50g hazelnuts, toasted and skinned 1 large clove garlic 25g marjoram, oregano or parsley leaves 2 anchovies 4 tbsp olive oil 40g parmesan, finely grated   First, make the pizza dough Place the flour, yeast, salt, pepper, water and oil into your mixing bowl and, using a dough hook, mix to a smooth elastic dough. If kneading by hand then place the dry ingredients into a large mixing bowl, create a dip in the middle and pour in the liquid. Mix quickly with your hands to combine everything, tip onto a floured surface and knead until it becomes a smooth, elastic dough. Brush the mixing bowl with oil and return the dough, cover the bowl tightly with cling film and leave to rise in a warm place until doubled in size, this takes about an hour. While the dough is rising, make the pesto. Place the toasted hazelnuts in a food processor and blitz for a few seconds. Add the garlic, anchovies, olive oil and herbs. Pulse the mixture several times scraping the down the sides of the bowl if necessary. Combine until it reaches a chunky paste stage, it shouldn’t be too smooth as some texture is good. Finally stir through the parmesan. Alternatively this can all be done by hand. Finely chop everything or mix using a pestle and mortar. Once risen, knock the dough back on a floured surface. Knead for a few minutes then leave to rest for a further ten minutes under the upturned mixing bowl. After ten minutes roll the dough into a rectangular shape to fit your tin. Ideally roll it a little larger than the tin. Brush the tin generously with oil, gently place the dough into the tin, stretching it to the corners with your fingertips if needs be. Using the back of a spoon spread the pesto generously all over the base, leaving a thin border around the edges. Lay the courgette slice over each other in rows in a fish scale pattern until the entire base is covered. Drizzle with a little olive oil and place in the preheated oven for 12-15 minutes or until golden and the base is crispy and golden.