Courgette & tomato Gratin

2-3 courgettes sliced

6-8 medium sized tomatoes

30g toasted walnuts

Fresh grated Parmesan

1carton passata

1-2 garlic cloves

1pack basil leaves

Olive oil for drizzling

2slices slightly stale bread

Salt and pepper

Cut a clove of garlic in half and rub vigorously around the inside of an ovenproof dish. Cut your courgettes into discs and cut your tomatoes into roughly the same size . Sprinkle with a little sea salt then spoon a layers of passata on top ( my recipe for tomato sauce is in my book My Busy Kitchen but if you don’t have time to make any - use a carton of shop bought passata .) Tear 4 basil leaves and sprinkle over then sprinkle on a handful of Parmesan ( or Edam if you are strict vegetarian) . Repeat the process til you’ve used up the vegetables and sauce. Blitz 1-2 slices of stale sourdough or granary loaf and a few toasted walnuts and sprinkle over the top, finish with a little more cheese and bake in a hot oven drizzle generously with olive oil and bake 30 mins or so until golden and bubbling