Boursin & greens soup

Use a julienne or Y-shaped peeler to peel off the skin of the courgettes in ribbons, then put in a bowl. Chop the peeled courgettes into 1-2cm slices. Melt the butter in a large pan, then add the sliced courgettes and shallots with a pinch of salt. Cook over a medium-high heat for 6-8 minutes, stirring often, until the vegetables have softened but not coloured.

Stir in the cavolo nero and cook for 3-4 minutes until just wilted, then pour in the hot stock and bring to a simmer. Cook for 10 minutes, then stir in two-thirds of the Boursin and use a stick blender to whizz until smooth. Squeeze in the juice of 1 lemon and season, tasting and adding more lemon juice if needed. Keep warm over a low heat.

Squeeze the remaining ½ lemon over the reserved courgette ribbons and season with a little salt. Toss to coat in the juice, then allow to sit for 2 minutes so they become pliable but not completely soaked. Ladle the soup into bowls, then arrange some courgette ribbons over the top with a dollop of the reserved Boursin. Scatter over the dukkah and serve immediately.