Courgette rings: A gourmet twist on the humble party snack

Instead of onion rings, I make courgette rings, but I don't fry them in breadcrumbs; I serve them in a much tastier version. This way, they transform from a party snack into a dish that can be served during a formal dinner. Here's the recipe.

Courgette rings are the perfect way to use a large courgette. These usually have such overgrown seed cavities that it's hard to find a use for them. It's easier to cut rings from a large courgette, which you must wrap in delicious toppings and bake.

A large courgette needs special handling. It doesn't have as soft a skin as a young one, and its seed cavity is usually so overgrown that you don't know what to do with it. That's why the recipe for courgette rings is so unique - not only does it provide a solution for a large courgette, but you also prepare a dish worthy of a master kitchen.

To help you cut perfect rings, you can use a glass or a small cup, depending on the size of the courgette you're working with. However, remember that each ring will be wrapped in a slice of cured ham, so whether the shape is perfect isn't crucial.

Ingredients:

• 1 large courgette,
• 10-20 slices of cured ham (depending on the number of rings),
• 100-200 grammes of yellow cheese,
• 50-100 grammes of dried tomatoes,
• salt and pepper,
• fresh parsley,
• garlic or BBQ sauce for serving.

Preparation:

1. Wash the courgette and cut it into thick slices (you can peel it beforehand if the skin is too harsh).
2. Cut out the seed cavities from the slices.
3. Grate the yellow cheese and chop the dried tomatoes.
4. Place the yellow cheese and dried tomatoes on the courgette rings, pressing gently so the toppings stick.
5. Wrap each courgette ring in a slice of long-aged ham at an angle.
6. Bake the rings at 200°C until the ham is browned and the vegetable slightly softens.
7. Serve the prepared rings with garlic or BBQ sauce.