Roasted courgettes, seasoned with garlic and smoky paprika, to serve with ricotta. Add halves of lemon at the table. Cook the courgettes on a tray and you’ll get a firmer, more toasted result than if you cook them in a deep-sided baking dish. Use a palette knife to turn them once, so they caramelise a little on both sides. To veganise the recipe, use agave or date syrup in place of honey. Enough for 4

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courgettes 4, medium

honey 2 tbsp

olive oil 6 tbsp

dried mint 3 tsp

thyme leaves 2 tbsp

garlic 2 cloves

ground paprika 1 tsp

golden sultanas 50g

pine kernels 1 tbsp

ricotta 250g

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1. Set the oven to 220C/gas mark 7. Remove the stalks from the courgettes, then cut each in half lengthways and then again. Put the courgettes on an oven tray. In a bowl, mix together the honey, olive oil, mint and a grinding of black pepper. No salt yet. Finely chop the thyme leaves. Peel and crush the garlic to a paste then stir the thyme and garlic into the honey and oil.

2. Pour the dressing over the courgettes, toss them well, then roast for 20-25 minutes till the courgettes are tender and toasted, turning once during cooking. Remove from the oven and season with the ground paprika, a generous crumbling of sea salt, the sultanas and the pine kernels. Return to the oven for 5-7 minutes. Transfer to a serving dish and serve with the ricotta.