Instructions: Cut the tops off the rolls to form lids. Using your fingers, pull out the crumb in each roll and lid to leave a hollow shell. Smear the insides generously with softened butter and set aside.

Heat the oil in a saucepan and add the shallots or onion. Stir and cook for a couple of minutes. Add the garlic and turmeric and stir again. Cook over a gentle heat until the shallots are tender without letting them brown. Add the flour and stir for a few seconds.

Gradually stir in the milk. Bring to the boil and add the bay leaves and pepper. Simmer gently until the sauce is thick. Season to taste.

Preheat the oven to 180C/350F/gas 4.

Fifteen minutes before serving, put a pan of water on to boil. Put the buns, with their lids on, in the oven. Reheat the sauce. If the courgettes are very small and tender cook them whole; otherwise, quarter lengthways. Drop the courgettes into boiling water and cook for 2-3 minutes until just tender. Drain thoroughly.

Place the buns on plates and fill with sauce. Arrange the courgettes in the buns with their tips hanging out. Drizzle a little olive oil over each then top with the lid and drizzle over a little more oil.

Serve immediately.

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