Courgettes with garlic and basil
Simple, quick, delicious and dear to my heart. My first introduction to courgettes and basil was while I was living in Paris in the 1980s. A friend invited me to supper and as I arrived at her apartment the air was filled with the smell of garlic and basil. That aroma has stayed with me ever since and I have even been known to buy courgettes and basil out of season to recreate that moment.
750g courgettes, sliced 50ml olive oil
Salt and pepper 2 cloves garlic, crushed 6 large basil leaves
1. Take a shallow pan and heat the olive oil. Add the courgettes and keep them moving around in the oil until they are well coated. Cook on a medium heat until they are just soft in the centre.
2. Add the crushed garlic and mix well, then remove from the heat and place a lid on top and allow to stand for five minutes for the flavours to develop.
3. Roll the basil leaves together and chop into strips. Remove the lid, add the basil and mix well. Allow to sit for another minute before serving.