Grilled courgettes preserved in oil (Zucchine sott'olio)

1. Wash the courgettes, trim the ends and slice them lengthways about 4 mm thick.

2. Grill the slices in a hot griddle pan without oil for 2-3 minutes per side until they have clear char lines but don't fall apart.

3. In a shallow dish, mix the white wine vinegar with the salt, lay the warm courgette slices in it and marinate for 1 hour, turning now and then.

4. Lift out the slices, pat them dry thoroughly with kitchen paper and leave to dry for 30 minutes.

5. Layer them in scalded jars, scattering thinly sliced garlic, mint leaves and chilli flakes between the layers, then pour over the extra virgin olive oil to cover by at least 1 cm and press out the air bubbles with a spoon.

6. Seal and leave to mature in the fridge for at least 2 days; they keep for 2-3 weeks in the fridge, always covered with oil.

Tip: Mint is the secret of the southern Italian version; you can also add toasted pine nuts or lemon zest, and use the leftover flavoured oil to dress salads or pasta.