Courgette, Spinach & Wensleydale Blue Frittata

Pop the grated courgette in a colander or a tea towel with a large bowl underneath, sprinkle over a little salt and then use the back of a wooden spoon to gently push out any excess water. Leave to sit for a further 10 minutes to drain fully.

Preheat the oven to 180^oC / 160^oC Fan / 350^oF / Gas Mark 4.

For the next step you need a large frying pan. Make sure the frying pan has an oven-proof handle as you will be popping it into the oven. Cover the bottom of the frying pan with a generous drizzle of Smoked Garlic & Black Peppercorn Bread Dipper and heat on a high setting on the hob.

Fry the red onion for a few minutes until softened and then add the drained and grated courgettes and continue to fry for 5-6 mins until cooked through. Gradually add the baby leaf spinach and cook this until wilted.

In a separate dish beat together the eggs and milk and then pour this egg mixture over the courgettes, onion and spinach. Lightly press down with the back of a spatula to make sure that the whole of the pan bottom is covered.

Next, crumble over the Wensleydale Blue Cheese and allow to cook on the hob without touching it for a further 3-4 mins.

Finally, once the base of the frittata seems set, add a twist of black pepper and place the frying pan in the oven for 20-25 mins or until cooked through.

Serve hot or cold with a good drizzle of Charlie & Ivy's Mint and Balsamic Dressing