Can ChatGPT replace me as a writer?
Can ChatGPT replace me as a writer?

Esther O'Moore Donohoe

Getting hitched? Here’s everything you need to do the night before your wedding
Getting hitched? Here’s everything you need to do the night before your wedding

Shayna Sappington

Christmas gifts that look after your body and mind
Christmas gifts that look after your body and mind

Megan Burns

Gowrie House: Inside this grand Glenageary home on the market for €1.9 million
Gowrie House: Inside this grand Glenageary home on the market for €1.9 million

Sarah Finnan

A look back at the interiors trends we loved in 2023
A look back at the interiors trends we loved in 2023

Megan Burns

‘This is our second Christmas without him, but the grief is still so fresh’
‘This is our second Christmas without him, but the grief is still so fresh’

Dominique McMullan

What you need to know about the two referendums happening in March 2024
What you need to know about the two referendums happening in March 2024

Sarah Gill

Supper Club: Vegan tofu stir-fry
Supper Club: Vegan tofu stir-fry

Meg Walker

Rosemary Smith: ‘People think it’s all over when you reach a certain age’
Rosemary Smith: ‘People think it’s all over when you reach a certain age’

Rosie McMeel

24 Irish-made decorations to add a special touch to your home this Christmas
24 Irish-made decorations to add a special touch to your home this Christmas

Megan Burns

Image / Editorial

What to Cook Tonight: Parmesan Courgette Flatbread


By Meg Walker
15th Dec 2016
What to Cook Tonight: Parmesan Courgette Flatbread

Parmesan Courgette Flatbread

Ingredients
455g pizza dough
2 courgettes
100g grated Parmesan
2 chopped spring onions
1 tbsp pine nuts

Method
Roll the pizza dough into a large, thin rectangular shape, brush with olive oil and lay out on a greased baking sheet.

Make ribbons from the courgettes using a peeler and lay them out on the dough in stripes, overlapping a bit.

Sprinkle the Parmesan over the courgettes. Sprinkle the spring onions and pine nuts on top.

Bake at 220?C/gas mark 7 for 18 minutes or until golden.

Slice into strips and serve warm or prepare ahead and serve at room temperature.

ForestFeastGatherings_Case_r3.indd

Extracted from The Forest Feast Gatherings by Erin Gleeson (Abrams, approx €26). Photography – 2016 Erin Gleeson/Forest Feast, LLC