I always found courgettes an overrated vegetable. They usually end up overcooked and mushy. It does not improve the situation one bit and in the overcooking all the minerals and vitamins are lost. You may as well suck an ice cube instead.

Enough for 4

2 or 3 big courgettes

1 leek with some of its green parts

2 onions

3 carrots

A handful of bacon cubes (optional). I have a strict vegetarian stepson and I have learnt to disguise, cheat or omit the flesh side of many dishes.

A large glass of white wine

A small cup of cream

2 stock cubes (either from meat or veg). There I cheat like hell. I keep an open packet of vegetarian stock cubes but always use the meat ones. Any veggie snooping in my spice cupboard will be reassured by the sight of those green wrapped bits. I know…

A glass of olive oil

Wholemeal flour (harina integral)

Wash all the veg well. Split the courgettes in halves and scrape the central seeds away with a teaspoon. Peel onions and carrots and slice coarsely. Make sure the leek is free of grit and slice, green and all. Slice the courgettes thickly.

In a large pan warm the oil with the bacon bits if you are using it (you cannot disguise that lot. Easily recognisable). Add all the veg except the courgettes. Stir quickly a couple of times. Add more oil if it looks dry. Add the courgettes. Stir again. Sprinkle the flour and stir until you see no trace of fat anywhere. Add the wine and enough water to thicken the sauce. Add the cream and the infamous cubes. Gently fold the mixture a couple of times. Taste. Add salt if necessary.

Do not wait until the courgettes get soft. Pour the whole mixture in an ovenproof dish, sprinkle with grated cheese ( optional; I also have a vegan in the family) and either keep it in the fridge until next day or put it in a medium oven for half-hour or until hot and golden on top.

A salad is all you need for this easy and healthy meal.