Courgette gratin with fresh herbs and goat’s cheese
SERVES 4
Ingredients
250ml double cream
Small bunch of fresh flat-leaf parsley,
finely chopped
Small bunch of fresh chives, snipped
Pinch of grated nutmeg
Salt and black pepper
75g Gruyère, grated
1.5kg courgettes, very thinly sliced
150g soft goat’s cheese
1. Preheat the oven to 190°C/170°C fan/gas mark 5. Put the cream, parsley, chives, nutmeg, salt and pepper in a small bowl and whisk them together. Add half the Gruyère.
2. Arrange half the courgette slices in a buttered baking dish, sprinkle with the remaining Gruyère and season with a little salt. Top with the remaining courgette slices, season again and pour over the cream mixture. Crumble the goat’s cheese over the top.
3. Bake in the preheated oven for 35–45 minutes until browned. Serve immediately.
Baked rigatoni with mozzarella
SERVES 4-6
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