- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 x 250g tubs ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- large handful basil leaves, shredded
- grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- 50g Parmesan (or vegetarian alternative), grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 large garlic clove, crushed
- 500g block puff pastry
- dash of flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- large handful pine nuts
Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
Thyme-roasted courgettesHeat oven to 220C/200C fan/gas 7. Toss 8 large courgettes, cut into chunks, with 2 tbsp olive oil and some thyme sprigs in a heavy-based roasting tin. Roast for 40 mins, tossing a couple of times, until soft and coloured. Serve with grilled meat.