Wendy, Plot 28
SUMMER
This dish freezes well too.
INGEDIENTS
500 grams potatoes, roughly chopped.
2 vegetable stock cubes
1 kg courgettes, roughly chopped
1 large onion, roughly chopped
100 grams extra mature cheddar cheese, grated
Grated nutmeg
METHOD
Put potatoes in a large pan with just enough water to cover them.
Crumble in stock cubes and bring to boil.
Cover and cook for 5 minutes.
Add the courgettes and onion and cook for a further 10 minutes.
Take off the heat, stir in the cheese. Season with salt, pepper and nutmeg to taste.
Blend to a smooth cream. Add more water or stock if required.
Serve with extra grated cheese and a scattering of chopped spring onions.