Matt Tebbutt showcased a delicious candied courgette with strawberries, pine nuts and basil cake on Saturday Kitchen.

The ingredients for the candied courgettes: 250g caster sugar and 1 courgette, peeled into ribbons.

For the cake: 150g caster sugar, 1 vanilla pod, split and seeds removed, 2 free-range eggs, 140ml vegetable oil, 250g self-raising flour, ½ tsp baking powder, 10g fresh basil, finely shredded, 250g courgettes, grated, 50ml full-fat milk, 60g pine nuts and 50g strawberries, to garnish.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.