Serves 6-8

Italians start a meal with a platter of tempting foods to tantalise the palate. This is my take on it – warm and cold bites that can be prepared in advance.

4 small courgettes, trimmed
3 tbsp olive oil, plus extra to drizzle
250g ricotta
Squeeze of lemon juice
Sea salt and freshly ground black pepper
Handful of basil leaves, chopped
50g pine nuts, toasted
Balsamic vinegar, to drizzle

1 Thinly slice the courgettes lengthways, using a swivel peeler or mandolin. Select 40 strips. Place on a tray and brush with oil. Chill for 20 minutes.
2 Mix the ricotta with lemon juice and seasoning to taste, then fold in the chopped basil and pine nuts. Place a small teaspoonful of ricotta mixture on one end of a courgette strip and roll up. Repeat to use up all the filling. Arrange the courgette cannelloni on a plate and grind over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue