Zucchini, potato, parmesan and basil pie

This summer pie is incredible! It holds together with the parmesan, waxy potatoes and flour – no need for eggs!

Serves 6 for lunch, 3-4 for dinner.

2 zucchinis- yellow or green, to yield 2 cups, sliced vegetables

3 large potatoes (waxy), peeled

2 T plain flour

Small handful fresh basil leaves

1 cup grated parmesan

½ teaspoon salt

¼ black pepper

2 t olive oil

1. Preheat oven to 220 C.

2. Grease a 25cm pie dish.

3. Slice potatoes and zucchini into very thin slices using a mandolin, food processor or grater.

4. In a bowl, combine flour, basil, ¾ cup parmesan (setting aside ¼ cup for the top), salt and pepper. Add the potatoes and, using your hands, loosely toss the potatoes in the flour mixture to coat.

5. Layer alternate layers of potatoes/flour mix and zucchini until you have five layers, finishing with a potato layer.

6. Sprinkle the remaining cheese on top, drizzle with olive oil and bake for 40 minutes or until the potatoes are tender. Serve in wedges, hot or at room temperature - it’s great either way and it re-heats well too.

Tomato & Currant Chutney

Makes 4-6 jars

2kg tomatoes
450g onions,chopped
100g currants
280g brown sugar
1 tsp ground chilli
2 tsp salt
4 tbsp yellow mustard seeds
300mls apple cider vinegar
150mls Olive oil
4-5 x 250 ml clean jars with lids

1. Place all ingredients except olive oil, into a large saucepan and bring to the boil. Cook for 30-40 minutes until it thickens. Pick out any obvious pieces of tomato skin but no need to get too fussy.

2. Add olive oil and cook for 2-5 minutes more.

3. Spoon into warmed jars, screw on lids and wipe any spills from the jars at this stage.

4. Cool then store, or give away, with pride in your heart.