Layered tomato, courgette and potato bake

Aubergine would work well instead of courgette.

SERVES FOUR INGREDIENTS

3 courgettes, cut into thick rounds 650g potatoes, peeled and cut into 1cm-thick slices

5 tbsp good-quality olive oil 2 cloves of garlic, thinly sliced

2 x 400g tins plum tomatoes

1 tsp dried oregano

25g basil, leaves picked and chopped

25g parsley, leaves picked and chopped

60g parmesan, grated

50g fresh breadcrumbs

15g butter

METHOD

Place the courgettes in a colander. Sprinkle with half a teaspoon of salt, toss so all the slices are coated and leave to drip over the sink for 30 minutes.

Preheat the oven to 200C/180C fan/Gas 6.

Bring a large saucepan of salted water to the boil and boil the potatoes until the outer edges are just tender (start checking after two minutes). Drain and tip into a large roasting tin. Drizzle over two tablespoons of the oil, season and roast for 25-35 minutes until soft and turning golden.

Once the courgettes have finished draining, tip them into a second, deep roasting tin or ovenproof dish, toss with two tablespoons of oil and roast with the potatoes for 25-30 minutes until golden.

Meanwhile, heat the remaining oil in a large frying pan, add the garlic and fry for a few minutes until just turning golden.

Add the tomatoes and oregano, then season. Bring to the boil then turn down and simmer for 20 minutes. Stir through the herbs and set aside.

Once the courgette slices are cooked, top them with half the tomato sauce followed by half the cheese and then all of the potato.

Spread the remaining tomato sauce over the top, sprinkle with breadcrumbs and remaining cheese, then dot with the butter. Bake for 20 minutes until golden and bubbling.

Recipe from Take One Tin by Lola Milne (Kyle Books, £14.99)