Spinach and Courgette Slice with Roast Potatoes, Yorkshires and Gravy

So it's been a very busy few weeks work-wise but I have had the whole weekend off, the first free weekend we've had since we went to Paris to begin the wedding festivities. I'm sitting in the kitchen and the sun is glaring through the window and I can see that most of our rooftop neighbours are having a BBQ. My recipe that I made last week (which I will write up at some point) would have been very fitting as I made my second attempt at the perfect veggie burger for BBQ.  However today, even though it seems a little inappropriate with this lush weather, I've decided to do a roast.

Again, I've followed Delia's Yorkshire recipe and that's now chilling in the fridge. I'll leave the batter there until I'm ready to put the yorkshires in the oven later.

Prep your roast potoates: Boil them with a garlic clove for around 10 minutes, then drain them in a colander and shake. Then leave them to cool fully. I've left the skins on and when I'm ready, I'll roast them at 180 degrees for around 40 minutes. I put these in just a bit earlier than the slice.

For the Courgette and Feta slice, I chopped one courgette and roasted until golden. I'll add this to my slice filling later on- just to give a different shape and texture.

Grate your second courgette along with a garlic clove. In a pan, fry this in butter, adding your spinach so that it wilts. Add salt, pepper and nutmeg to season. Once cooked, drain off all excess water (drain it into a pan so that you can use the juices for the gravy) and let it cool.

Once cooled, add your feta and two eggs and this will be your filling for the slice.

For the base of the slice, I've bought some jus' roll puff pastry (even though you could easily knock up some shortcrust if you prefer). I roll it out so that it's about 1-2mm thick and blind bake, covering it with grease proof paper and lentils so that it doesn't rise, for 15 minutes.

Then pile on your topping starting with the roasted courgette slices.

Bake this for 30-40 minutes at 180 degrees. Looks a teeny bit gross here but I know it'll be great once baked.

For my gravy today, I've used the juices from the courgette and spinach along with stock, one onion, garlic and marmite. A dash of white wine. Simmer, blitz and season to taste.

Ingredients for the slice (for 4 people):

2 courgettes (one to grate and fry, one to chop and roast)
1-2 cloves of garlic
Knob of butter
1 sheet of Jus' Roll puff pastry to fit your tin
Half a packet of Feta Cheese (this is how much I used but you could use as much or little as you like)
2 large eggs
Nutmeg, Salt and Pepper to season