Slice up the garlic and cut the courgettes into relatively chunky pieces. Get the garlic onto a low heat with plenty of olive oil and then after about a minute add the courgettes with a generous pinch of salt and the juice of half a lemon. 

Let the courgettes cook down and prep the herbs by roughly chopping them. Once the courgettes are cooked add the beans, herbs, the rest of the lemon juice and let the beans cook down for 5-10 minutes. Serve as a side or with a slice of toast at lunch. 

Serves 4 as a side or 2 as a main. 

3-4 cloves of garlic 

2 medium courgettes 

A generous glug of olive oil 

660g white beans 

A small bunch of parsley 

A small bunch of basil

Juice of 1.5 lemons

Salt and pepper