It's Throwback Thursday again and today we have a recipe from our May 2010 issue.

As part of this weekly series, we’re sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Hugo Arnold, cookbook author, food journalist and hospitality consultant. Hugo contributed to the magazine for the entirety of its run, with his Midweek Meals and Easy Entertaining features firm favourites of our readers.

Today's recipe comes from Hugo's '3 Ways With...' series, where he would pick a different ingredient for every issue and showcase it in three different dishes. For this issue, Hugo showcased courgettes in three different ways: this dish, couscous and feta-stuffed courgettes, and gnocchi, ham and courgettes.

Get the recipe for Hugo's chargrilled courgettes with haricot bean puree and pumpkin seeds below.

Chargrilled Courgette With Haricot Bean Purée

Serves four

  • 3 tablespoons olive oil
  • 1 onion, peeled and finely chopped
  • 1 stick celery, finely chopped
  • 1 carrot, trimmed and finely chopped
  • 2x400g tins haricot beans, well rinsed
  • 2 garlic cloves, peeled and finely chopped
  • 1 glass of white wine
  • 4 courgettes, finely sliced lengthways
  • Half teaspoon picked thyme leaves
  • 1 tablespoon roasted pumpkin seeds

Method:

  1. Heat three tablespoons of olive oil in a frying pan over a moderate heat and cook the onion, celery and carrot for 10 minutes without colouring. Add beans and garlic, cook for two minutes and then add the wine.
  2. Bubble everything up until wine has all but evaporated. Add enough water to just cover the beans and simmer for 10 minutes.
  3. Blitz the mixture holding back some of the water, you want it to be quite thick. Season with salt and pepper.
  4. Grill courgettes on a ridged griddle pan and toss in a bowl with a little olive oil and  thyme leaves and a seasoning of salt and pepper.
  5. Serve with the pumpkin seeds

Ways to change:

  • Use chickpeas in place of the haricot beans.
  • Scatter whole basil leaves over the dish in place of using the thyme.
  • Use lightly toasted pine nuts instead of the pumpkin seeds.

We’ll continue our Throwback Thursday series next week, so keep an eye on our website.

Read more: Mango and passion fruit éclairs

Read more: Apple Pudding with Toffee Sauce