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Courgette bake

This custard makes an unusual vegetable accompaniment to plainly grilled meat. You may find that because of the large amount of courgettes used you will not need an additional vegetable.

ingredients

serves 4-6
500 g (1 lb) small courgettes, cut into 2.5 cm (1 inch) lengths
25 g (1 oz) margarine or butter
1 onion, chopped
salt
3 eggs, beaten
75 g (3 oz) Cheddar cheese, grated
150 ml (1/4 pint) milk
2 tablespoons chopped fresh parsley
good pinch of freshly grated nutmeg
freshly ground black pepper
margarine, for greasing

method

1. Heat the oven to 180°C (350°F) Gas 4 and grease a 22 cm (8 1/2 inch) flan dish, about 3 cm (1 1/2 inch) deep, with the margarine.

2. Melt the margarine in a frying-pan, add the onion and fry gently for 10 minutes until browned. Remove the pan from the heat and cool.

3. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the courgettes and simmer for 5 minutes. Drain thoroughly and set aside.

4. Mix the eggs, cheese, milk, parsley and nutmeg together in a
bowl. Season to taste with salt and pepper then stir in the onion.

5. Stand the pieces of courgette upright in the flan dish, then carefully spoon in the egg mixture, making sure it is evenly distributed.

6. Bake the dish in the oven for about 40 minutes until it is set and the top is golden brown. Leave to stand for about 10 minutes before serving, cut into wedges.

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