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Courgettes are now in season. These tender baby marrows require very little preparation or cooking and have a very delicate flavour. They have are a good source of folate, potassium and vitamins A and C with a high water content and a low level of calories.

To make courgette and carrot rostis peel and grate 200g of potatoes, 75g of courgette, 75g of carrot and half an onion.

Mix the vegetables together, squeeze out any excess juice with your hands, then season with salt and pepper.

Melt 40g of butter in a large frying pan and, when hot, drop tablespoons of the vegetable mixture into the pan, flatten slightly into cakes and fry for four to five minutes until golden brown.

Drain the rostis on kitchen paper and serve.