Today's gratin is loosely based on one from the cookbook Sunday Suppers at Lucques - coins of early season courgettes with a perky salsa verde topped with golden cheesy breadcrumbs.
A tray of these for dinner is just about the best thing I can think of to eat: squashed, crisp-edged potatoes, tossed and baked in pickle brine to give them a subtle but important chip-shop vinegar feeling.
Once hot and crisped, the potatoes are topped with cornichons and cheese, and finished with a chili and bitter lettuce salad.
Prick three fresh red chilies with the tip of a sharp knife - this stops them exploding when they are cooked.
#easter-recipes #cheese-and-pickle-roast-potatoes #chilli-dressed-salad #fresh-and-hearty-food #seasonal-cooking
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