Nigel Barden served up a sun-dried Courgettes with Mint and Garlic recipe to mark national vegetarian week on Radio 2 Drivetime.

The ingredients are: 9 large courgettes, topped and tailed, 175ml olive oil, a large handful of fresh mint leaves, coarsely chopped, 3 cloves of garlic, finely chopped, 6 tbsp good-quality white wine vinegar, 4 tbsp extra virgin olive oil and sea salt.

Nigel served the dish with asparagus with bolzano sauce.