Courgette & Greek Cheese Gratin With Hazelnut Gremolata

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Top, tail and slice your courgette[s] into rounds (approx 0.5cm thick)

Slice your potatoes (skins on) into discs

Add the potato discs and courgette rounds to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and sprinkle them with cold water (this will help the potatoes cook through!)

Put the tray[s] in the oven for 15-20 min or until softened

Meanwhile, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium heat

Once hot, add the sliced leek and cook for 6-8 min or until softened

Whilst the leek is softening, peel and finely chop your garlic

Dissolve your vegetable stock mix in 150ml [195ml] [250ml] boiled water

Once the leek has softened, add the chopped garlic and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for a further 1 min

Add the vegetable stock and cook for 2-3 min or until thickened – this is your leek sauce

Add the softened courgette rounds and potato discs (reserve the tray!) to an oven-proof dish

Add the leek sauce, crumble in most of your Greek cheese (save some to go on top!), add a generous grind of black pepper and give everything a gentle mix up

Crumble the remaining Greek cheese over the top, then put the dish in the oven for 15-20 min or until everything is golden – this is your courgette & Greek cheese gratin

Add your hazelnuts to the reserved tray and put in the oven for 3-4 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Chop the toasted hazelnuts roughly (careful they may be hot)

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Chop your parsley finely, including the stalks

Combine the chopped parsley, lemon zest, chilli flakes (can't handle the heat? Go easy!) and chopped hazelnuts in a bowl

Add the juice of the zested lemon[s] and 1 1/2 tbsp [2 1/4 tbsp] [3 tbsp] olive oil – this is your hazelnut gremolata

Cut the remaining lemon into 1 wedge per person

Wash your salad and pat dry with kitchen paper