DAILY DINNERS

Peel the potatoes, and top and tail the courgettes. Using a mandolin, the slicer attachment on a blender or with a sharp knife and a steady hand, cut both vegetables into very thin slices – don’t worry if they are uneven or not in whole slices. Pat all the cut slices dry with a tea towel

Now, make the bechamel. In a saucepan set over a medium heat, melt the butter, then add the flour and stir it into a thick roux. Gradually whisk the milk into the paste – it will thicken and then thin. Continue cooking over a medium heat, stirring firmly in a figure of eight, until it is thick enough to fall slowly from the back of the spoon. Add half the cheese, taste and season with salt, pepper and nutmeg.

Heat the oven to 200C (180C fan)/gas 6. Butter an ovenproof or Pyrex dish, tip in all the potatoes and courgettes, sprinkle with salt and toss. Pour over the bechamel and stir as well as you can so that the vegetables are covered in sauce. Level the top, sprinkle over the remaining cheese and a handful of breadcrumbs, and dot with butter.

Cover lightly with foil and bake for 40-45 minutes, removing the foil for the last 10 minutes to brown the top.