I found this lovely little dish in one of Valentine Warner’s books. Super simple, healthy and delicious with any Sunday roast. I had mine with chicken and instead of the fresh garlic Val suggests, I mushed in half the bulb I had roasted with the chicken. So yummy.
Ingredients - Serves 1
5 baby courgettes, sliced length ways with the tops kept on (about 3 slices per courgette)
Handful of chanterelles (but I had to use shitake), torn into bite sized pieces
Small handful of basil
1 garlic clove, crushed
Juice of 1/2 a lemon
2 tbsp olive oil
Pinch of sea salt
Toss the courgettes and mushrooms in the olive oil and a generous pinch of salt. Heat a large frying pan and then add the veg, only tossing occasionally until they start to brown. After about 7 minutes, take off the heat when they’re nicely golden and cooked through. Add the garlic and basil and let them cook a bit in the residual heat. Squeeze over the lemon and serve it up.