If you still have more courgettes in the kitchen than you know what to do with, try adding them to a loaf of bread. The result is a moist, flavoursome loaf, which is really delicious, particularly when eaten shortly after it has come out of the oven.

YOU WILL NEED 1lb (450g) strong white flour 2 tsp salt 7g sachet dried yeast 1 tspn runny honey Three medium courgettes — grated fine Three spring onions — chopped fine 4oz (125g) mushrooms — chopped fine Two cloves garlic — chopped fine 2 tbspns olive oil 100 ml water at blood heat Coarse sea salt and grated Parmesan to scatter on loaf before baking.

Method: Turn oven to 220C/425F or gas mark 7 Grate courgettes, chop onions, mushrooms and garlic and cook for about five minutes over a gentle heat in a pan to which olive oil has been added.

Remove from the heat, and place in a strainer, which has been placed over a container that can catch the drips. Press the mix against the strainer to remove as much liquid as possible. Leave liquid and courgette mix to cool to blood heat.

Place flour, salt, yeast and honey into large warm dish and add the courgette mix and combine.

Measure the retained liquid and top up with warm water until you have 100ml. Work this into the mix, adding a little more flour if too moist.

Work the mix on a clean dry surface for five minutes, roll into a ball and place back into the bowl, cover and store in a warm spot until it has doubled its size.

Knock the dough back, and knead for a further ten minutes, then roll into a ball and place on greased baking tray. Place your hand on the ball and flatten slightly, cover and leave for a further 25 minutes.

Place in the hot oven having scattered a little coarse sea salt and grated a little Parmesan cheese on the top (the cheese is optional but nice).

Bake for about 35/40 minutes or until it turns a delicious golden brown.

Serve warm for best flavours, though it is good cold too.