Zucchini trifolati

Cut the courgettes into 1cm slices (slice them in half lengthways first if they are particularly large). Put a large, wide pan (or flameproof casserole dish) over a medium heat and add the olive oil and garlic. Fry for 1 minute, until the garlic starts to turn golden, then add the courgettes and chilli flakes; season and stir to coat. Fry for a few minutes, then turn the heat down to low. Cook the courgettes for around 45 minutes, until they are creamy and broken down. Don’t stir them too much to start with, just occasionally to stop them from sticking to the bottom of the pan. After around 30 minutes, the courgettes will start to catch (this is not a bad thing – you want them to get some colour, so raise the heat if this is not happening); stir them a little more if needed. They are ready when the courgette pieces are creamy and oozy in the middle and golden around the edges.

Stir through the vinegar and season, then tear in the mint leaves. Courgettes cooked this way are divine and extremely versatile. Spoon them onto bruschetta if liked, or stir through pasta, beans or risotto.