I’m not particularly green fingered, but this year I was prepared for the vast amounts of courgettes our one plant would produce and had some recipes up my sleeve. This one, originally from the BBC Good Food website, was so easy and it can be frozen for those cold, winter months.

Ingredients:

Method

• Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. With the lid on, bring to the boil and cook for about 5 minutes. Add the courgettes, replace the lid and cook for another 5 minutes. Finally add the spring onions, put the lid back on and cook for another 5 minutes.
• Take off the heat, then stir in the cheese and season with the nutmeg and some salt and pepper. Using a stick blender, whizz to a thick soup, adding more hot water until you get the thickness you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or grated pepper. Alternatively allow it to cool before freezing it in portions; it will be good for 3 months.

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