It’s that time of year again. The courgettes have come on stream and every day we are out in the garden gathering a few. This year we have green and yellow and the tennis ball ones called Nice Ronde. These charlottes are lovely served on their own as a veggie starter or alongside griddled chicken. You griddle slices to line your moulds and then make a purée with the remainder adding egg yolks, cream and cheese. After being baked in the oven for about 20 minutes (in a bain marie) they can be cooled and reheated the following day. Yes, it’s a bit of a fiddle but the fact that they can be done in advance is great and they look lovely on the plate.