Courgette Speltotto

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Peel and dice the onion[s]

Peel and chop (or grate) the garlic

Chop the courgettes into small pieces 

Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat

Once hot, add the onion with a pinch of salt and cook for 5 min or until it has started to soften

Meanwhile, boil a kettle

Once the onion has softened, add 3/4 of the courgette (you will use the rest later!) and the garlic and cook for 2 min 

 Meanwhile, dissolve the stock cube[s] in 1L [2L] boiled water - this is your stock

Add the shoaxing wine and cook for 10 sec, then add the spelt and cook for 1 min 

Add the stock a ladle at a time, stirring occasionally for 30-35 min or until all the stock is absorbed and the spelt is cooked

Tip: when checking if your spelt is cooked, taste it! It will remain course in texture and have a bite to it when cooked 

Meanwhile, grate the Italian hard cheese 

Line a baking tray with baking paper 

Add half the grated cheese in 2 [4] large circular mounds

Put the tray in the oven for 7-8 min or until the cheese has completely melted

Once melted, remove from the oven leave to cool for a few min until cool enough to handle, then carefully drape the melted cheese over a rolling pin and leave it to harden

Meanwhile, heat a separate, wide-based pan with a knob of butter over a medium heat

Once melted, add the remaining courgette with a pinch of salt and pepper and cook for 3-4 min or until golden

Meanwhile, chop the basil, including the stalks 

Once the spelt is cooked stir in the basil and remaining grated cheese - this is your speltotto