Courgette cobbler

Ingredients

60ml olive oil

100g unsalted butter

5 cloves garlic, sliced

10 courgettes, cut into 2mm wide slices

salt and pepper

25g whole basil leaves

25g tarragon leaves

3 large potatoes, peeled and cut into 3-4cm chunks

100ml milk

40g Parmesan, grated

1/4 tsp nutmeg, grated

1 egg, beaten

50g walnuts, roughly chopped

Directions

1. Pre-heat the oven to 200C/gas 6.
2. Heat the oil and 40g butter in a very large sauté pan. Add the garlic, cook for 1 minute, then add the courgettes with 1.5 tsp salt and lots of pepper. Cook for 7-8 mins, until the courgettes have shrunk a bit.
3. Reduce the heat, cover, and simmer for 40 mins, stirring occasionally. The mixture should be soft and all the courgettes broken apart.
4. Meanwhile, boil the potatoes for 15 mins, until soft. Drain, then mash with 20g butter, the milk, Parmesan, nutmeg, egg, and 1/2 tsp salt.
5. Add the herbs to the courgette mixture, and then spoon into a 20x30cm baking dish.
6. Top the courgette mixture with the mash. You could do this with a piping bag, to get an authentic cobbler look, or you could just spoon it over and smooth it down with the back of a fork.
7. Melt 10g butter, and brush the top of the mash with this. Then bake for 30 mins, until bubbling and golden brown.
8. Melt the remaining 30g butter, add the walnuts to it, then pour this over the cooked cobbler before serving. Enjoy with a bit salad.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)