Healthy summer recipe

Hearty Summer Scot Pot Pie by Ross Burden
Serves 10

Ingredients
350g ready rolled puff pastry
1 large onion, finely chopped
2 cloves garlic, finely chopped
45ml olive oil
6 large firm courgettes, halved lengthways and sliced into 0.5cm slices
200g fresh and blanched broad beans
30g fresh mint leaves
250g ricotta
6 eggs, lightly beaten
150g freshly grated Parmesan

Method
1 Line a greased, loose-bottomed 20cm tin with pastry, reserving a circle to fit the top
2 Fry onion and garlic in the oil and when softened add courgettes
3 Continue to cook for up to 10 minutes, turning constantly to evaporate excess liquid and adding a little more oil if necessary
4 Reserve a teaspoon of the egg then break ricotta into the remaining eggs, season and mix well
5 Shred mint and fold through mixture
6 Add beans and contents of frying pan, mix very well
7 Tip mixture into lined tin and cover with circle of pastry
8 Make a small hole in top and crimp edges to seal
9 Glaze top with reserved egg
10 Bake at 1800C for 11/2 hours and check for doneness - a skewer should come out hot after 20 seconds in middle of the pie


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