Coarsely grate 1 large or 2 small yellow courgettes (250g), place in a colander over a bowl or sink, and sprinkle with a little salt. Leave for 10 minutes, then squeeze as much water from them as you can. Place in a mixing bowl, along with 125g halloumi, grated. Set aside.

In a larger mixing bowl whisk together 1 egg, 2 spring onions, thinly sliced, 3 tbsp cornmeal, 1 tbsp cornstarch, a handful of mint, finely chopped, and some salt & pepper. Stir in the courgette halloumi mixture.

Place a large frying pan on a medium heat, add a few tablespoons of vegetable oil and drop heaped tablespoons of the batter, pressing them down gently into fritters. Fry a few minutes on each side until golden. Place in a warm oven to keep warm and crisp till ready to serve.

Serve with a generous dollop of tomato chilli jam (pictured with the jam and some saffron-infused garlicky yoghurt).