Leeks are the real hero in this speedy mid-week classic. Tuck into this guiltless bowl of goodness – low on carbs and ideal for packing in your protein.
It’s been a week of celebrating the versatility of courgettes – yes, even in cakes! Trust me, this one never ceases to amaze people.
One of the wonderful things about this dish is that it’s cost-effective, incredibly quick and easy to make and can also be made vegan if you choose to leave out the grated parmesan cheese at the end. I made this for the first time when I was a student in my final year (all those months ago) and was in desperate need of a nutritious and delicious recipe, without being time-consuming – and I’ve been making it and passing it onto friends ever since.