Instructions: Cut 3 of the courgettes into long, thin strips. Place in a colander, sprinkle with a little salt and leave to drain for 15 minutes.

Meanwhile, grate the remaining courgettes on the coarse side of a grater.

Place in another colander, sprinkle with salt and leave to drain for 10 minutes.

Using a blunt side of knife, scrape along each rasher of bacon to stretch it until it is almost double in length. Cut across in half. Rinse the courgette slices and pat dry on kitchen paper.

Pre heat the oven to 190 C/375 F/gas mark 5. Heat a griddle until almost smoking, then add a little of the oil and heat until almost hot. Lay the bacon and courgette slices on the griddle and cook for 2-3 minutes on each side until golden brown.

Place 8, 7.5cm (3 inch) metal flan rings on a large tray. Place the bacon and sliced courgettes at the bottom and sides of each ring. Reserve some of the courgette slices for garnish. Rinse the courgettes, drain and pat on kitchen paper. Put in a bowl and beat in the cream, eggs, flour, Parmesan cheese and seasoning of salt and pepper. Spoon hhe mixture into the lined rings, piling up a mound in the centre.

Bake the timbales for 15-20 minutes until the filling is just set and golden brown. Dont worry if a little of the egg mixture leaks out.

Carefully lift off the rings and transfer the timbales to warmed serving plates. Garnish with the reserved courgette slices and serve immediately, drizzle with the remaining olive oil.

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