This ‘butter’ will keep in the fridge for a few days, or you can freeze it.

Words, recipe and photo: Jane Wrigglesworth

INGREDIENTS

1kg courgettes, grated
¼ cup good quality olive oil
30g butter
3-4 cloves garlic (depending on how garlicky you like it), finely chopped
Salt and pepper, to taste

METHOD

Squeeze excess water from courgette (place in a clean tea towel and wring until water runs out).

In a large frying pan, heat the olive oil and butter over a medium heat. Sauté the garlic for 30 seconds. Add the courgette and season with salt and pepper.

Continue to cook, stirring often, until the courgette begins to soften, about 15 minutes. Allow to cool before using on toasted bread, or serve warm as a base for poached eggs.