Saturday Morning With Jack Tame

Free-form potato & courgette pie What to do with all those courgettes that keep threatening to turn into marrows? Make this, you’ll love it!  Serves 2-4  1-2 potatoes, sliced thinly  2-3 courgettes, sliced thinly  1/3 cup plain flour  1/3 cup grated parmesan  1 tsp sea salt  ½ tsp black or white pepper  Pinch chilli flakes  Big bunch basil leaves  Splash of olive oil  Heat oven to 190 C. Line a baking tray with baking paper.In a big bowl, mix potato, courgette, flour, cheese and salt, pepper and chilli flakes until vegetables are well coated in flour. Drizzle over some oil. Pile half ingredients onto tray in a big circle, top with torn basil leaves (reserve some of scattering over once cooked), then add remaining potato/courgette mixture. Drizzle over bit more oil. It will settle down into itself as it bakes.  Bake for 30-40 minutes until golden and crispy on the edges and potatoes are cooked through. Leave to cool for 5-10 minutes before scattering with basil leaves then slicing or scooping up portions.