an experiment yesterday with a recipe I cooked all last summer from Hugh Fearnley-Whittingstall’s book Three Good Things. He slow cooks courgettes in olive oil and garlic, then mixes them with mozzarella and pasta, tops them with parmesan and bakes them in the oven. I used the slow cooked garlicky courgettes as a veg lots and … Continue reading Courgette Pasta 46p a serving