Courgette & Cheese Gratin

Meanwhile, cut each potato into eight wedges the width of your index finger. Add to a large bowl and toss in 1 tbsp of olive oil, along with the oregano, cornflour and ¼ tsp of salt. Arrange your wedges in a single layer on a baking tray and put in the oven to roast for 30 mins.

While the potatoes are roasting, grate the cheddar cheese and add three quarters of this to a large bowl. Roughly chop the mint and add to the bowl. Zest half the lemon and add this to the bowl along with 2 tbsp of lemon juice. Tip: Make sure to only remove the yellow zest, not the white pith underneath - it’s very bitter!

Peel and dice the red onion into ½cm cubes and peel and finely chop the garlic. Add this to the cheese mix with the chilli flakes and a good grind of black pepper.

Working in large handfuls, squeeze as much water as possible out of the courgette and add this to the cheese mixture as well. Sprinkle over the wholemeal flour and mix everything thoroughly. Tip: To ensure you’ve removed as much water as possible from the courgettes, put the grated courgettes in the middle of a clean tea towel and twist the corners so the water is squeezed out.

Put the cheesy courgette mixture in a small to medium ovenproof dish (so the mixture is about 3-4cm deep), sprinkle the remaining cheddar cheese on top and place in the oven with the potatoes for the last 20 mins.