Added by Martin on 7 August 2014
Take about 2 kg (yes, really!) of courgettes and chop them into bits about 1/2 inch square (maybe a bit bigger at a pinch) and 4 or 5 cloves of garlic, chopped. Fry for 10 minutes or so, until beginning to soften.
Add a good handful of chopped basil, and 750 ml of stock (I used vegetable stock, the original recipe said chicken but I don't really trust chicken stock cubes) and simmer for another 10 minutes.
Take out about a quarter of the mixture and whizz up the remainder, then recombine them and add some grated cheese and chopped parsley. Warm until the cheese is melted and serve.
You could add some cream if you felt particularly deserving.
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