Placki z cukinii (Polish courgette fritters)

Step 1: Toss the grated 1 ⅛ lb courgettes with 1 tsp salt in a colander and leave for 10 minutes while you prepare the rest.

Step 2: Tip the courgette into a clean tea towel, twist it tight over the sink and squeeze until almost no more liquid runs out. You should lose about a third of the weight.

Step 3: In a bowl, mix the courgette with 2 eggs, 2 ½ oz plain flour, 3 tbsp dill, 1 clove garlic and ¼ tsp black pepper into a thick, spoonable batter that holds its shape. If it looks wet, add another spoon of flour.

Step 4: Heat half the 5 tbsp sunflower oil in a large frying pan over a medium heat until a drop of batter sizzles at once. Drop in heaped tablespoons of batter and flatten each to about 1 cm thick.

Step 5: Fry for 3 minutes, until the underside is deep golden and the edges look set, then turn and fry 2–3 minutes more until the centres feel springy when pressed. Drain on kitchen paper and repeat with the rest of the oil and batter.

Step 6: Serve hot with ¾ cup sour cream.