Courgettes and Mushrooms with Creme Fraiche

(serves 6)

First a simple mixture of courgettes and mushrooms. The roasting intensifies the flavours of the vegetables, and the addition of creme fraiche and lemon juice magically transforms the dish into something really special. It makes a good combined sauce and vegetable for roast chicken or fish, and leftovers could be eaten on toast. The quantities should feed six, but I could, and did, greedily eat twice my share.

900 g (2 lb) courgettes salt and pepper olive oil

225 ml (8 oz) mushrooms

2 - 3 tbsp creme fraiche

juice of half a lemon

1. Heat oven to Gas 6 (200°C) 400°F.

2. Slice courgettes thinly and layer into a roasting tin.

3. Sprinkle with salt and pepper and a thin coating of olive oil.

4. Roast in the oven for 20 minutes.

5. Slice the mushrooms and add to the courgettes.

6. Bake for a further 10 minutes. Stir in the creme fraiche and heat on top of the stove until bubbling.

7. Stir in the lemon juice. Serve hot, keeps warm and reheats well.