Braised Courgettes and Butter Beans with Pesto

• courgettes↗500g g

  (3-4 medium)

• olive oil↗2 tbsp tbsp
• butter↗25g g
• thyme↗few sprigs of

  few sprigs

• oregano↗few sprigs of

  few sprigs, plus a few leaves for garnish

• bay leaf↗2
• white wine↗250ml ml
• butter beans↗400g can g

  canned

• garlic cloves↗6

  minced

• lemon↗1

  cut in half

• vegetable or chicken stock150ml ml
• pesto↗4-6 tbsp tbsp

  or vegetarian alternative, thinned with a little oil if needed for drizzling

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C convection/gas 6. Slice the courgettes into ½ cm thick rounds using a mandoline or sharp knife. Heat the olive oil and butter in a large oven‑proof skillet or fire‑proof pot over medium heat and sauté the courgettes for 8‑10 minutes until they begin to brown.

2. 2

   Add the herbs and bay leaf and pour in the wine. Cook a few more minutes until the alcohol evaporates, then add the butter beans together with the liquid from the can and the garlic. Nestle the lemon halves in. Pour in the broth and bring to a gentle boil, then cover and bake in the oven for 1 hour. If desired, discard the bay leaves and lemon halves, drizzle with pesto, and sprinkle with oregano leaves.