About lib (450g) small courgettes
1/2 tablespoons lightly-flavoured olive oil V2 garlic clove
1/2 tablespoons single cream Small pinch paprika
Sea salt and black pepper
6-8 fresh basil leaves
Boil a kettle of water. Slice the courgettes thinly, on the slant. If you like, use a vegetable peeler to slice them lengthways. Pour the water into a pan, season with salt, then add the courgettes. Blanch for 2-3 minutes, drain well and pat dry with kitchen paper.
Return the pan to a moderate heat. Tip in the oil, then crush in the garlic. Stir for a few seconds, add the courgettes, stir to coat, then reduce heat. Cover, and cook for 10-15 minutes, shaking the pan from time to time and stirring once or twice. Turn off the heat and leave for a few minutes before serving.
Reheat over a low heat, and stir in the cream and paprika. Cook for a minute, adjust the seasoning and snip in the basil. Stir well. Heat through for a few seconds before serving.