• A small bunch of lovage (or a mixture of parsley and celery leaves
  
• 4 tbsp extra-virgin olive oil
  
• Sea salt and black pepper
  
• 6 courgettes (I use a mixture of yellow and green)

1 Make the lovage oil

First, make the lovage oil. Fill a bowl with boiling water. Plunge the lovage into it, scoop out immediately and immerse in a bowl of cold water to cool. Then pat dry with kitchen paper. This keeps the lovage green.Put the lovage in a food processor or blender, add the extra-virgin olive oil and a small pinch of salt, then blend until really smooth. Sieve the oil to get rid of any big bits of herb, then transfer to a jar and set aside.

2 Heat your barbecue (or griddle pan)

Next, heat your barbecue (or griddle pan) until it’s smoking hot. While it heats up, cut your courgettes – bigger ones into rounds and smaller ones into long slices. Once the griddle is hot, char your courgettes on both sides until nicely charred and softened a little in the middle.

3 Serve on a platter

(we love the Saluda Oval Platter)

Serve the charred courgettes on a platter next to the burrata torn open, finished with a good pinch of sea salt and a grinding of black pepper, and a good drizzle of the lovage oil.