Readers of the blog, my most sincere apologies for the lack of content since last week. I have been in the North of Ireland observing the elimination of my childhood home and, despite the fact that a replacement will soon take its place, its very strange to see.
I have also had a nasty tummy bug which my husband is adamant was a hangover (we stand divided on that matter) and coupled by the fact that I also had a job interview this morning, I have not spent a lot of time in the kitchen this past week.
good quality feta cheese
Heat the oil and butter in a shallow pan with a lid. Slice the courgettes on the slight diagonal, and place them into the pan and cook for about 15 minutes with the lid on, shaking every so often to distribute the cooking. The beauty about this dish is that some courgette will turn golden and others not, I love the unevenness of it, so don't worry if you think it looks a little odd, it tastes better this way I assure you.