Courgette Pate

Unusual and versatile, this mixture can be served warm as a dip or cold with toast. Use whichever herbs you have to hand.

175 g (6 oz) butter

350 g (12 oz) chopped courgettes

4 chopped spring onions (or shallots)

1 tbsp chopped parsley or other herbs

2 eggs

salt and pepper

1. Melt 100 g (4 oz) of butter in a frying pan, and fry the courgettes, onion and parsley, without browning.

2. Scramble the eggs in the rest of the butter until firm and dry.

3. Puree the eggs, courgette mixture and seasoning in a blender or food processor.

4. Pour into a dish or ramekins and chill in the fridge. Serve with toast or crackers.