Ingredients:

• 750g baby new potatoes, any largeish ones halved or quartered

• 2 tablespoons olive oil, plus extra for drizzling

• 10 free-range eggs

• 2 courgettes, grated •2 garlic cloves, crushed

• 1 red chilli, deseeded and finely chopped

• 50g Parmesan cheese, finely grated

• 3 tablespoons finely chopped herbs (basil, dill, fennel fronds, chives)

• 125g goats’ cheese log, cut into 5mm rounds

• Salt & freshly ground black pepper

Method:

1. Pre-heat the oven to 200 / 180 fan / Gas Mark 6

2. Place the potatoes in the roasting tin, drizzle over the olive oil and season with salt and pepper. Toss gently until the potatoes are evenly coated, then roast for 30 minutes, turning halfway through the cooking time

3. Meanwhile, break the eggs into a large bowl and whisk for a couple of minutes. Add the courgettes, garlic, chilli, Parmesan and half the herbs, and stir together.

4. Remove the tin from the oven and lower the temperature to 180 / 160 fan / Gas Mark 4. Loosen the potatoes with a spatula, then add a touch more oil to the roasting tin and pour the egg mixture over the hot potatoes. Dot with the goats’ cheese rounds and remaining herbs, then return to the oven for 30 minutes, or until firm to the touch. Allow to cool for 20 minutes, then score into 6 squares. Take to the table and allow everyone to help themselves.