Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Courgette and ham gratin recipe

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Ready in 40 minutes

750g courgettes, roughly grated
2 leeks, thinly sliced
1 garlic clove, finely chopped
270g packet (10 slices) quality sliced ham
200ml carton crème fraîche
Big handful baby spinach leaves
Butter, for greasing
100g fresh white breadcrumbs
1 tbsp olive oil
50g Parmesan, coarsely grated

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1. Preheat the oven to 180°C/fan160°C/gas 4. Put the courgette, leek, garlic and plenty of seasoning into a saucepan. Add enough water to just cover the base of the pan. Cover and cook for 10 minutes until just softened. Drain well, squeeze out the excess water and return to the saucepan. Tear the ham into pieces and add to the pan. Stir in the crème fraîche and spinach and season very well.
2. Grease an ovenproof dish with butter. Spoon in the courgette and ham mixture. Combine the breadcrumbs, olive oil and Parmesan. Sprinkle over the courgette mixture to cover completely. Bake for 25 minutes until golden.

Nutritional info

Per serving: 512kcals, 32.9g fat (17.6g saturated), 28.3g protein, 27g carbs, 7.1g sugar, 2.7g salt

Wine Recommendation

The top wine for this is a lightly oaked Chardonnay from New Zealand.

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