A sprig of Thyme (Optional)
12 Open Cup Mushrooms (those big ones you get in the shops)
200g Stilton without rind (go for about 250g with rind). Try to slice this but it will fall apart, this doesn't matter.
Start boiling enough water for the pasta. Set the oven to 220 degrees or gas mark 8 I think.
Slice up the courgettes into strips of about half a centermeter thick. Place courgette into a sieve and sprinkle with salt. Place a plate with a weight on top of the courgettes to apply some pressure. Have a bowl under the sieve to catch the drips.
Slice the peppers into similar shapes to the courgettes and fry them or cook them on a griddle if you have one. You can carry on as long as you check the peppers every minute or so and turn them over so they are cooked evenly all over. Take the stalks out of the middle of the mushrooms. You should just be able to pull them out. Place them in a oven proof dish in the oven.
Once the peppers are all cooked place them in a bowl. Rinse the courgettes and then cook them in a similar manner to the peppers. Once again you can carry on doing other things while they cook, as long as you check them ever few minutes and turn them.
Mix the flour with the butter and thyme (if using it) in a blender until they resemble fine bread crumbs. By now the mushrooms should be starting to brown and release juices. If not then sit back with a drink and wait a while. Before taking the mushrooms out of the oven place your pasta in the boiling water and start timing it for the time it says on the packet.
While the pasta and courgettes cook remove the mushrooms from the oven. If they are layered then take the top ones off until you just have one layer. Layer half of the stilton over the mushrooms.
Add the mushrooms you removed and put the rest of the stilton on top. Cover all of this evenly with the flour and butter mixture. Return the mushroom dish to the oven.
Are all the courgettes cooked and the pasta done yet? Wait if they're not.
Once the pasta is done, drain it, drizzle olive oil and freshly ground pepper on it and give it a good stir. Wait until the flour over the mushrooms has browned off nicely (lots of juices should have come out of the mushrooms) and serve everything.
Costs about £2.50 per person