Directions

1. First make the flavoured oil so the flavours have time to get to know each other. Using a vegetable peeler, peel some of the lemon skin and place in a bowl. Add some finely chopped parsley and extra virgin olive oil. Leave to sit.
2. Heat the oil and butter in a large pot. Add the chopped courgette with a little salt and cook for 5-10 minutes until soft. Add the sliced spring onion and cook for 2 more minutes. Pour in the stock and bring to the boil before adding the kale and frozen peas, and Parmesan rind of using. Cook for 4-5 minutes or until the peas are cooked. Season to taste.
3. Serve in big bowls and let guests drizzle the lemon, parsley on top. Remove the Parmesan rind before serving.