Cut the ends off the courgettes and square up the sides. Slice the courgettes lengthways into pieces about 5mm thick and no more than 8cm long. If using larger courgettes, make the lengths shorter. Place in a sieve, sprinkle with salt and leave to drain for half an hour. Blot on a clean tea towel.

Slice the St Helena fairly thinly into pieces the same size as the courgette strips. Beat the egg with a teaspoon of water and put in a shallow bowl. Put the flour in another bowl, season well with salt and pepper and stir in 1/4 tsp of cayenne. In a third bowl, place the crushed panko breadcrumbs.

Lay a piece of courgette on your board, add a slice of cheese, top with two basil leaves and put another courgette slice on top. Repeat until you've used up all of the courgettes.

St Helena’s Crispy Courgettes

A recipe from Linda Duffin at Mrs Portly’s Kitchen

Ingredients:

3 small to medium courgettes
Approx 65g St Helena
12 basil leaves
40g panko breadcrumbs, crushed smaller
1 heaped tbsp plain (all purpose) flour
1 egg, beaten
Salt and pepper
1/4 tsp cayenne
Olive oil, for cooking

Dip each sandwich first into flour, then egg, then breadcrumbs. Wash your hands at stages as this can be a sticky job.

If using an air fryer, pre-heat if necessary to 200C. Spray the crisper plates with olive oil. Place the courgette sandwiches on the crisper plates without overcrowding them, spray with oil, and cook for five minutes or until golden top and bottom. All air fryers are different so if yours haven't browned underneath, turn them carefully and give them a few more minutes.

If you don't have an air fryer, heat the grill/broiler to medium high. Thoroughly grease your pan, place the courgette sandwiches in it spaced apart, and spray with oil. Grill until golden, then carefully turn and cook the other side.

Serve with a dip of your choice.