1 onion

25g butter

225g courgettes

100g curd cheese or full fat cream cheese

3-4 tablespoons fresh mixed herbs or 1 tablespoon dried herbs

salt & pepper

  1. Peel and chop onion. Melt butter in pan, add onion and cook until soft, but not brown.

  2. Wipe courgette, top and tail, and slice or chop thinly.  Add to pan and cook until soft and translucent, about 10 minutes.

  3. Cool slightly.  Put ½ mixture and all cheese in blender, and blend until smooth. Cut remaining mixture into smaller pieces (to taste). Mix the two lots together.

  4. Stir in herbs. Season with salt and pepper.

  5. Chill, and keep in fridge for 3-4 days.  Serve with toast, pitta bread and/or crudités.

  6. Can be frozen for up to 3 months. If using dried herbs, add while cooking the courgettes.