Courgette And Basil Charlotte

This wonderful recipe hails from the county of Warwickshire in England and comes from the end of either the 19th or the early part of the 20th century.

Ingredients
1 medium white loaf sliced
150ml olive oil
30g butter
salt
pepper
250g courgettes quartered lengthways and sliced into chunks
200g cherry tomatoes halved
2 handfuls fresh basil
zest and juice 2 lemons

Method
1 Brush 6 dariole moulds with a little of the oil.
2 Take the crusts off the bread and brush lightly with the oil.
3 Line the moulds carefully with the bread making sure there are no gaps.
4 Lightly fry the courgettes in the butter until just tender.
5 Drain and mix with the tomato halves.
6 Whizz the basil with the lemon zest and juice and enough of the rest of the oil to make a thick sauce.
7 Add to the courgettes and tomatoes and stir well.
8 Season well to taste and divide the mixture equally between the dariole moulds.
10 Place on a bread lid on and press firmly.
11 Brush with oil.
12 Bake at 200 degrees centigrade/gas mark 6 for 15-20 minutes until golden.

To serve Turn on to a plate and serve with some new potatoes and a leaf salad with fresh herb dressing.

Serves 6 people