Instructions: Lightly oil six medium ramekins and line bases with nonstick baking parchment.

Heat 2 tablespoons of the oil in a pan on the boiling plate and sauce the onion for a Few minutes.

Cover and transfer to the floor of the simmering oven for 5 to 10 minutes.

Return to the hotplate and quickly stirfry the courgettes for 2 minutes.

Allow to cool slightly.

Place the goats cheese and eggs in the processor and blend together until smooth.

Add all the remaining ingredients (including the cooled courgette and onion) season lightly and blend to a coarse puree.

Spoon the mixture into the six prepared ramekins.

Put the ramekins in the small roasting tin half filled with boiling water on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners above.

Bake for about 20 minutes until set.

Bake in the roasting tin half filled with boiling water on the grid shelf on the floor of the baking oven for about 20 minutes until set.

Allow to rest for a further 5 minutes. Carefully turn out on to individual plates with the dressed tomato and basil salad then peel off the disc of paper.

Serve at once.

These are unusual and light individual mousselines made in ramekin dishes then turned out and served warm on a bed of tomato and basil salad.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.