3 medium courgettess, grated

2 tsp sal

2 tbsp olive oil

1 small red onion

2 garlic cloves

100g chesnut mushroms, chopped

350g plain flour

7g sachet of dried yeast

2 tbsp frech basil/rosemary/chives, chopped

1/2 tbsp coarse sea salt or selection of seeds

Put the grated courgette in a colander and sprinkle with with 1 tsp salt. Leave to stand for 20 mins, then, using your hands, squeeze out as much of the moisture as possible. Rinse thouroughly and repeat.

Heat 1 tbsp of the olive oil in a frying pan and cook the onoin and garlic for 4 mins until softened. Add the mushrooms and cook for a further 4 mins, until softened and browned, then add the courgettes, and cook for another 2 mins. Strain well and  set aside to cool; discard the liquid.

Heat the oven to 220fan/200c/gas 7. Place the flour in a large mixing bowl, stir in the yeast, remaining sal and oil, the herbs and courgette mixture. Mix well to combine. Make a well in the centre and add 125ml of hand hot water. Mix well to form a slightly sticky dough. Knead on a well floured surface for aprox 10 mins, then shape into a ball and place on a greased baking sheet.

Flatten the ball of dough with the palm of your hand and loosley cover with oiled clingfilm/foil. Leaver to rise in warm place for 25-30 mins, until doubled in size. Brush the top of the dough with water and sprinkle on salt and or seeds. Bake for 40 mins until golden. Leave to cool on a wire wrack before serving.

Recipe from BBC Good food site.