3 medium courgettes
2 tbsp Mrs. Middleton’s Rapeseed Oil
Juice of half a lemon
A spring of fresh mint
Course sea salt and freshly ground black pepper
Cut the courgettes lengthways into slices around ¼ inch thick.
Heap into an oven-proof dish along with the lemon juice, mint and salt and pepper, then drizzle with the oil.
Cook at 170C for 40 minutes, giving it a good stir halfway through.