A great way to use up summer courgettes.

Bring a pot of water to a boil and then reduce to a simmer.

In the meantime, slice up 2 courgettes (green and yellow combo) into bite-sized pieces and place in a large, deep pan along with 3 garlic cloves (finely chopped) and a good glug of olive oil. Set on medium heat, and fry for 3-4 minutes till they have softened a little bit but still retain their bit).

Meanwhile, in another small pan, place ½ cup walnuts (finely chopped) and ½ cup breadcrumbs. Dry fry on a medium heat till golden. Watch carefully as the mixture can burn quickly.

In a shallow dish, whisk together 2tbs flour with water, adding enough to make a loose batter. Season with sea salt and thyme leaves (fresh or dried). Coat 8 courgette flowers in the batter, and drop into a hot pan which you have coated generously with rapeseed oil (canola). Fry on both sides till golden. Remove to a kitchen towel to drain.

Add 200g spaghetti to the boiling water and cook till al dente. Drain, reserving 250ml of the cooking water.

Add the cooked pasta to the courgettes, Stir in some of the cooking water to moisten the pasta and season with freshly ground pepper. Add a drizzle of olive oil and scatter the breadcrumb mixture over top. Garnish with the courgette flowers.

Serves 2.