Instructions: Preheat the oven to 200C/400F/Gas Mark 6.

Cut the tops off the patty pans (using a small knife pointed downward and inward) then cut and scoop out the seeded part of the core and trim the bases so that they stand upright.

Next bring a pan of water to a bubble and blanch the patty pans for about 3 minutes.

Drain them upside down then rub the insides with salt and pepper.

Place 1 tsp of pesto in the bottom of each followed by a slice of mozzarella followed by more pesto until they are almost full (but not overflowing).

Add a grind of pepper and a sprinkle of salt and bake in a greased roasting tin for about 8 minutes or until the cheese has started to swim.

Add a splash of olive oil and some basil leaves before serving.

The canape-sized patty pan squashes are really too tiny for this but it could be worth the fiddle if you want something to serve with drinks. If you cant find patty pans use other baby pumpkins or squashes although they should be pre-roasted rather than boiled (cook at 180-190C/360F/ Gas Mark 5 until tender).

Serves 4

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