Matt Tebbutt showcased a delicious courgette and lemon cake with basil on Saturday Kitchen.

The ingredients for the basil and lemon syrup are: 150g caster sugar, 2 lemons, juice only, 1 lemon, zest only, 1 bunch basil, leaves only and 1 tbsp olive oil.

For the courgette and lemon cake: 3 medium free-range eggs, 200g caster sugar, 150ml olive oil, 3 lemons, zest only, 50ml lemon juice, 250g self-raising flour, 50g ground almonds, 1 tsp baking powder, 250g courgette, grated and pinch salt.

To serve: 50g chopped pistachios, 50g candied lemon peel and 1 tbsp small basil leaves.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.