200g baby courgette - 135g baby leek - olive oil - 1 garlic clove - 80g smoked chicken breast - stilton - lemon – rosemary
Cut the courgettes lengthways and trim the leeks. Roast at 200C for 20 minutes with olive oil, finely chopped garlic and salt and pepper until cooked through and golden.
To plate the dish, layer the roasted leeks and courgettes, followed by fine slices of smoked chicken and bite-sized pieces of stilton. Finish with a drizzle of olive oil, squeeze of lemon, sprigs of fresh rosemary, and season to taste.