• 1 lb (450 g) courgettes, no larger than 5 inches (12.5 cm) in length
• 1 oz (30 g/¼ stick) butter
• a dash of olive oil
• salt and freshly ground pepper
• freshly chopped parsley

Top and tail the courgettes and cut them into ¼ inch (5 mm) slices. Melt the butter and add a dash of olive oil, toss in the courgettes and coat in the butter and oil. Cook until tender, 4–5 minutes approx. Season with salt and freshly ground pepper. Turn into a hot serving dish, sprinkle with chopped parsley and serve immediately.