Courgette purée tastes lovely but can be quite wet. Grilling the courgettes before puréeing instead of steaming them dries them out a bit and also adds a pleasant smoky taste. Serve with crusty bread.
Top and tail the courgettes, cut them in half lengthways and smear all over with olive oil. Heat the grill to its highest and grill the courgettes on both sides until blackened in patches. Then put them into a food processor with the butter, grated nutmeg and some salt and black pepper. Whizz until smooth and scrape out into a gratin dish.
Cut or crumble the goat’s cheese into small pieces and sprinkle it over the top of the purée. Sprinkle on black pepper and lastly scatter on the hazelnuts. Drizzle
© 1997 Josceline Dimbleby. All rights reserved.