This quick lunch feels fresh and comforting: crunchy, oil-drizzled toast with still crisp courgette ribbons and fresh lemon. You can add a cheese like mascarpone or feta to this to add a rich layer.

Enough toast-topping to serve 2-3 people (or to keep in the fridge for tomorrow)

1 courgette
1 lemon
Small handful of basil leaves (optional)
Thick-cut toast or any long pasta‍

• Using a potato peeler with a firm grip, peel the courgette until you can’t peel it anymore – if you’re stuck with the core, slice it as thinly as you can so nothing is wasted. Put a large pan or griddle on the hob.
• In a bowl mix the zest of one lemon and a handful of torn basil leaves with a few glugs of olive oil, flaky salt and pepper. When the pan is hot enough, add some olive oil and a third of the courgette ribbons; try to spread them out so that most of them are touching the pan.
• Fry for a couple of minutes, flipping halfway so that they brown on each side. Add the hot courgette to the bowl of lemony seasoning. Repeat with the next two third of the courgettes.
• You can serve this warm on toast or with pasta; this is great cold the next day too.
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