Nigel Barden served up vegetarian courgette, ricotta and dill tart with wholemeal spelt and rye flour on Radio 2 Drivetime with Simon Mayo.

The ingredients for the pastry are: 325g wholemeal spelt flour, 100g wholemeal rye flour and 200g salted butter, chopped.

For the filling: 3 courgettes, shredded or coarsely grated, sea salt and freshly ground black pepper, 2 tbsp capers, rinsed and drained, 150g peas, defrosted if frozen, small bunch of dill, finely chopped, finely grated zest and juice of 1 unwaxed lemon, 200ml buttermilk, 250g ricotta cheese, drained, 4 large eggs, lightly beaten, 500g tomatoes, sliced or halved, small handful of oregano leaves and extra virgin olive oil.