Australian Courgette Slice

It's that time of year again when we are overwhelmed by courgettes. I'm not even growing my own this year, but they regularly turn up in my veg box, and Mum has more than enough for her needs! Don't get me wrong, this is a marvellous glut. The courgette is a very versatile vegetable. It fries well and roasts better. When you're really stumped you can put it in a cake. But it's Courgette Slice I look forward to (and get sick of) ever year.

We are unsure of its origins but if there was ever a culinary tradition in our family, this is it. It certainly pre-dates the time I spent Down Under. It is possible that it once came from The Australian Women's Weekly; however, since this recipe probably bears almost no resemblance to the original, I will give it that most trustworthy of accreditations and call it "my Mum's ".

You could describe the mighty courgette slice as something between a pastry-less quiche, an omelette, and a savoury courgette cake. It works well with a salad, or indeed as a salad. Serve hot next to a buttery baked potato for tea. Enjoy cold on its own for lunch. It makes a fantastic veggie accompaniment at barbeques. It is endlessly adaptable - just use whatever goodies you happen to have lying around (or need to use up). Cold meats like sausages, roast leftovers or chicken work well but are not essential.

Makes dinner for 6, lunch for 8, or a side for 10.

400g courgette (about two)

120g cheddar cheese
3 eggs
100ml oil (vegetable, rapeseed, sunflower...)
100ml strong stock (about half a cube, or a heaped teaspoon of powder)
1 medium onion
130g self-raising flour (or plain with 1½ teaspoons baking powder)

Selection of extras, such as:
2 rashers bacon, cooked and chopped into small pieces
1 red pepper
1 mild chili pepper
Handful cherry tomatoes, halved
Bunch fresh herbs such as chives, thyme or oregano
A few chopped mushrooms

1. Heat the oven to 200°C. Grease and line a largish baking tray – mine is about 20cm x 30cm. You don’t have to line it, but it makes it much easier to lift out. Ready a large mixing bowl.
2. Grate the courgette and cheese. This is not too arduous to do by hand, but use a food processor if you prefer. Tip into your bowl.
3. Finely chop the onion, and do the same for all the extra ingredients you are using. Tip them all into the bowl with the courgette and cheese.
4. Add the other wet ingredients – the eggs, oil and stock. Season well with salt and black pepper. Give it a big stir.
5. Add the flour, and stir to combine.
6. Tip into the prepared tin and put in the oven. It is cooked when the edges start to turn golden brown, and is frothing pleasantly at the surface - it will take about 45 minutes. Leave to cool slightly in the tin before diving in.