James Martin and Paul Ainsworth served up deep fried courgettes in a gin and tonic batter with chilli jam on Saturday Morning With James Martin.

The ingredients for the deep fried batons: 300g courgettes, cut into batons, Flour for dipping and coating and Milk for dipping and coating.

For stuffed courgette flowers: 4 courgette flowers, 100g ricotta cheese and Vegetable oil for frying.

For the batter: 15g fresh yeast, Pinch salt, Pinch sugar, 175ml tonic water, 25ml gin or vodka, 200g plain flour and 1 tsp white wine vinegar.

For the Chilli Jam: 100g caster sugar, 50ml white wine vinegar and 2 chillies, diced.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.