Further experimentation on the “what can we have for lunch” brought forth a simple and delicious dish:  pasta, drizzled with good olive oil, lashings of grated parmesan, and generous quantities of torn basil leaves from the forest^H^H huge pot on the kitchen window sill.

Supper was a courgette bake – saute onions and garlic, some dried chilli, some slices of courgette.  Add a can of tomatoes and cook down for ten minutes.  Throw in half a glass of red wine if you have it about.

Mix with pasta, and put in an oven proof dish, top with torn basil and a chopped mozzarella, bake at gas 6 or so for 20 minutes.

We eat this a lot – it’s delicious.