Ingredients

• 1 tsp extra virgin olive oil
• 1 large garlic bulb
• with the top sliced off
• 200g/7oz low-fat cream cheese
• 3 tbsp low-fat Greek yoghurt
• ½ bunch chives
• finely chopped
• 2 tbsp olive oil
• 1 large red onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 400g/14oz can chopped tomatoes
• 2 sprigs thyme
• leaves finely chopped (about 1 tsp chopped leaves)
• pinch caster sugar (optional)
• flaked sea salt and freshly ground black pepper
• large handful fresh basil leaves
• roughly torn
• 3 medium free-range eggs
• 50g/1¾oz wholemeal or plain flour
• 125g/4½oz dried natural breadcrumbs
• 2 packed tbsp finely grated parmesan cheese (or a similar vegetarian hard cheese)
• 2 tsp chopped rosemary leaves
• 2 medium courgettes (as straight as possible)
• spray oil
• 1 small lemon
• cut into wedges

Directions

• For the roasted garlic skinny dip
• preheat the oven to 220C/200C Fan/Gas 7 (fan 200C). Drizzle the oil in the centre of a 20cm/8in square of aluminium foil and sit the garlic
• cut-side down on top. Wrap up loosely
• sit on a small baking tray and pop in the oven straight away (even if the oven is not hot enough) to cook for about 50-55 minutes
• or until very soft.
• For the marinara sauce
• heat the oil in a medium pan over a low heat. Add the onion and cook for about 6-8 minutes
• or until beginning to soften
• stirring regularly. Add the garlic and cook for a further minute. Stir the tomatoes
• thyme
• sugar (if you think it needs a little sweetening) and some salt and pepper. Turn down the heat so that the mixture is just simmering and leave to cook for 15-20 minutes
• or until the sauce has thickened and the flavours have intensified.
• Meanwhile
• make the courgette fritters. Line two large baking trays with baking parchment. Beat the eggs in a large shallow bowl. Put the flour into another and stir in a couple of large pinches of salt and lots of pepper. Divide the breadcrumbs
• parmesan and rosemary evenly between two large shallow bowls and set aside.
• Trim the courgette ends and slice one lengthways into three evenly-sized slices. Cut each slice into three long
• evenly-sized strips and then in half across their width to give 18 chips. Repeat with the second courgette to give 36 chips in total. Each one will be about 1.5cm/¾in wide and 7-8cm/3in long
• depending on the size of your courgettes.
• Working with a few at a time
• toss the courgette batons in the flour until well coated - this will help the egg to stick in the next stage. Toss through the beaten egg and
• after allowing the excess egg to drip off
• roll them around in one of the batches of breadcrumbs to stick all over evenly. Arrange in a single layer on the baking trays as you go. Repeat until all of the courgettes are coated
• using the second batch of breadcrumbs once the first has been used up.
• The marinara sauce will probably be nice and thick at this stage. If it's too thick to pour
• stir in a little water. Remove from the heat
• season to taste with salt and pepper
• add the basil leaves and cover to keep warm until ready to serve.
• Spray the courgettes with the oil and place in the oven for 20 minutes. If tight on space
• nestle the garlic parcel onto one of the courgette trays. Half way through cooking time
• remove the courgettes
• turn them over
• give another spray and pop them back in the oven - this time on the opposite shelves to what they were already on. Once cooked
• they should be lightly browned and very crisp all over.
• Once softened
• remove the garlic from the oven and
• when cool enough to handle
• unwrap it and squeeze the garlic cloves from their papery skins into a bowl. Mash lightly with a fork and then add the cream cheese
• yoghurt and chives and stir everything together really well. Season to taste and spoon into a serving bowl.
• Spoon the marinara sauce in a serving bowl. Pile the courgettes onto a serving platter and serve with the lemon wedges.