Courgette Gratin

A special recipe from Harry, our Head Grower, celebrating our prolific courgette patch!

Ingredients:

7 medium courgettes, thinly sliced (a mandolin is helpful for this)
250g onion, finely chopped
200g French beans
180g basmati rice
500ml vegetable stock
4 tbsp crème fraîche
150g cheddar cheese, grated
½ tsp chilli flakes (optional)
Salt and Pepper

Method:

Pre-heat your oven to 180 degrees.

Using a large casserole dish fry the onions in 1-2 tablespoons of olive oil until sticky and caramelised, this should take about twenty minutes.

Add the sliced courgettes, chilli flakes (if using), rice and stock. Season with salt and pepper then simmer for a couple of minutes to reduce a little.

Stir in the crème fraîche and grated cheese.

Pour the whole mixture into a large baking tray or lasagne type dish. Make sure its evenly distributed. Grate a little more cheese on top and then pop it in the oven at 180 degrees for 45 minutes or until it’s bubbling and golden brown. 

Served with steamed green beans and salad or perhaps some roasted cherry tomatoes?