This week Matt makes a very simple egg dish in a Timbale with Leek and Courgettes. A great Vegetarian starter.

Leek and Courgette Timbales

Serves 4

1 Onion

300g Courgettes coarsely grated

1 Clove garlic finely chopped

21 leek sliced

2 tspn Fresh parsley

Butter for greasing

3 medium eggs

100 ml Double cream

80g Grated Parmesan

1.Heat a few glugs of olive oil in a pan, dice the onion and fry with the leeks until soft and golden. Add the courgettes and carry on for a further ten minutes. Make sure any liquid the courgettes give away evaporates. Add the garlic, and after a minute add the parsley. Cook for a further three minutes or until done.

2. Pre heat the oven to 180oC/Gas 4. Butter 4 Dariol Moulds (see below) and dust with a layer of Parmesan, in order that the filling does not stick to the sides.

3. Beat the eggs and cream together, and then add the rest of the Parmesan. Season lightly and add the courgette mixture. Pour into the ramekins.

4.Place the mould’s in a baking dish, fill with hot water up to the halfway level of the ramekins and bake for 45 minutes until firm and golden. Leave to rest for 10 minutes. Run a sharp knife around the edge of the timbales, tip out and place so the golden top is presented. Garnish with a little dressed Roquet.

For Dariol Moulds go to  nisbets.com product code K517