This recipe is so simple but effective. It’s the type of cooking that doesn’t need many ingredients, instead letting the ones you do use shine. I first made this for my family in France in the summer, with courgettes (zucchini) and basil straight from the garden, and I’ve made it so many times since. When we are on holiday, we eat feasting-style most nights, with lots of different dishes making up the meal, and everyone contributing their own bit of the supper.

This was the result of one of those nights. Usually there will be some kind of protein cooked on the fire for those who want it, then lots of delicious vegetarian dishes making up the rest of the meal.

Method:

• Add the courgettes to a saucepan with the extra virgin olive oil over a medium heat for about 15 minutes, or until charred. Once charred, add the garlic and a generous pinch of salt and continue to cook for a further 10–15 minutes until the courgettes are very soft and have started to caramelise. Season generously with salt. If they start to burn, add a splash of water and reduce the heat slightly before increasing it again.
• Once the courgettes are ready, drain and rinse the beans and add them to the pan along with the vegetable stock. Stir gently and reduce the heat. Season again, then let everything cook for about 20 minutes, until some of the liquid has evaporated and the stew has a slightly creamy consistency.
• Remove the stew from the heat and add the basil and lemon juice, stirring to combine.
• Finish with a drizzle of olive oil and the chopped parsley to serve.

Recipe extracted from Stay for Supper (Hardie Grant)