Gratin of Courgettes

Puffy and golden, this appetizing and smooth-textured way of cooking courgettes is good enough to be eaten stand-alone or would be an ideal accompaniment to roast or grilled meat, particularly lamb; in restaurants, such gratins are often cut into squares and served individually but I favour putting the whole dish on the table, to share.

In the Roussillon this would be cooked and presented in an auburn- coloured, round and shallow terracotta dish called a