Marcus Wareing served up tasty tempura battered courgettes with goat’s cheese dip and lavender honey on Marcus Wareing Simply Provence.

The ingredients are: 1 baguette, olive oil, for drizzling, 100g plain flour, plus extra for dusting, 100g cornflour, sea salt, 300ml ice-cold sparkling water, vegetable oil, for deep frying, 3 courgettes, sliced at an angle into medium-thick discs, 1 tbsp lavender honey, sprig fresh lavender and 1 tsp fresh thyme leaves.

For the goats’ cheese dip: 200g soft goats’ cheese, 50g crème fraȋche, 1 tbsp fresh oregano leaves, chopped, ½ lemon, zest only, sea salt and freshly ground black pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.