Preheat the oven to 200c.

Meanwhile, in a large mixing bowl whisk together 450ml lukewarm water, 60ml (¼ cup) olive oil, 1 tsp salt, the zest of a lemon.

Then whisk in 130m white flour* and 80ml chickpea flour*.

Fold in 12 courgette flowers and 6 baby courgettes sliced thinly, and 1 medium red onion sliced into thin rounds.

Pour the batter onto a baking sheet lined with a non-stick silicone sheet or oiled baking parchment, taking care to evenly distribute the courgette flowers. Sprinkle with 1 tbsp chopped fresh zaatar or thyme. Season with black pepper. Finally, drizzle with a bit of olive oil.

Reduce the oven to 180c and bake on the middle rack for around 50-55 minutes.

Note: Feel free to experiment; with the choice and proportion of flour to make gluten-free, the vegetables used (e.g. asparagus), the addition of chopped garlic, or a sprinkling of parmesan before putting into the oven