Courgette and leek frittata

Ingredients:

• 3 medium courgettes
• 1 leek
• An onion
• 3 tbsp extra virgin olive oil
• 4 large eggs
• 1 cup grated Parmesan cheese
• 1 cups shredded mozzarella
• 1 cup of cheddar
• 3 rashers of bacon
• salt and pepper to taste

Method:

Fry up the potatoes in butter. In a separate pan fry up the leeks, bacon, courgettes and onion in a separate pan. When the potatoes are cooked, arrange them over the base of the pan and remove the rest. Layer the veg and bacon mix with the remaining potatoes and the cheddar. Whip the eggs with seasoning and pour over the top. Put a lid on the pan and cook over a medium heat until the egg is set and cheese melted.

Buttery Leeks or Cabbage

From the Abel and Cole website:

Sometimes we forget how good the simple things can be. If you're working with fresh organic veggies, you don't need to get all elaborate. A dab of butter and a pinch of salt is sometimes all you need, like here. This works gorgeously with leeks and cabbage. Or both. Prep time: 5 mins Cooking time: 10 mins Serves: many or few

• A head of cabbage or a couple of leeks
• A few pats of butter
• A little splash of olive oil
• Sea salt and freshly ground pepper

Shred the cabbage into 1-2cm thick ribbons, or cut your leeks into 1-2cm thick rounds. Place a frying pan over medium heat. Add a splash of olive oil and a dab of butter. Add your veggies just when the butter starts to froth. Sprinkle a bit of salt and pepper over. Gently cook, adding a bit more butter and/or oil, until the veg is nicely softened and has a glossy, vibrant shine. Taste and season further, if needed. Serve alongside meat, fish or pile into a jacket potato and top with cheese.