Tamal Ray’s recipe for veg patch frittata

A cheesy, tomatoey, herby frittata in honour of someone special

My dad always loved his vegetable patch. Every year, as soon as the weather turned, he’d be out in the garden, turning over the soil, planting, and waging war against slugs. Phone conversations would include detailed updates, and the kitchen counter would proudly display his harvest. So this recipe is dedicated to you, Dad; a dish to combine all the different things you grew. We would have wolfed it down together, smiling, and wondering what you might grow next year. Love you, Dad.

A simple green salad (lettuce or baby spinach dressed with a little honey and lemon juice) would go well with this frittata, with the remaining oven-dried tomatoes mixed in.

Prep 20 min, plus drying overnightCook 25 minServes 2For the oven-dried tomatoes (optional)330g cherry tomatoes (you won’t need them all for the frittata)½ tsp olive oilSalt

For the frittata100g runner beans, trimmed and finely sliced75g unsalted butter7 large eggs⅛ tsp salt150g courgette, grated¼ tsp chilli flakes2 tbsp chopped dill2½ tbsp chopped coriander50g English mustard55g mature cheddar, grated20 oven-dried cherry tomatoes halves (see above, or use jarred sun-dried tomatoes, halved)

If you’re making the oven-dried tomatoes, cut them all in half, coat with the olive oil and a sprinkling of salt, and spread out on a roasting tray. Leave in a warm oven (for example, after you’ve made a Sunday roast) until the following day, by which time they will have shrunk down and their flavour intensified.

To make the frittata, turn on the grill to medium. Blanch the beans in a pan of boiling water for three minutes, drain and set aside. Melt the butter in a 20cm skillet, then pour into a large heatproof bowl and keep the pan on the lowest possible heat.

Crack the eggs into the bowl of melted butter, add the salt and beat vigorously for a minute, until frothy. Stir in the courgette, chilli, blanched beans, herbs, mustard and 40g of the cheese, pour into the skillet and dot the tomatoes all over the surface. Cook on the lowest heat for seven to eight minutes – you’ll know it’s ready when the outer 3cm is set and no longer wobbles when you shake the pan – then sprinkle over the remaining 15g cheese and transfer to the grill for two to three minutes, until the surface is lightly browned.

Turn out on to a plate, slice and serve, or serve straight from the pan.