Roasted ‘Gettes with Chestnuts

This makes a nice side dish, great for barbecues – and helps to prevent the vegetarians feeling like they’ve been forgotten. It’s also an interesting filling for baked potatoes.


  • Courgettes, sliced as thinly as you can
  • Chestnuts (the vacuum packed sort are perfect)
  • Olive oil
  • Sherry or balsamic vinegar, whichever you have
  • Ground coriander,
  • Smoked paprika
  • Dill
  • Oregano
  • Lime juice


Chuck it all in a casserole dish, stir it up and cook it on a low-ish heat, about 150°C until tender.

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