Charred fennel & courgette with lime pickle dressing

Remove and reserve the fennel fronds. Trim away any bruised outer layers from the fennel, leaving the core intact, then slice the bulb lengthways into 6-8 wedges. Cut the courgettes into 1.5cm discs.

Bring 3 tbsp oil to a high heat in a frying pan, add the fennel and cook for 2-3 minutes each side, sprinkling with salt, until deep golden. Set aside in a serving bowl, then add half the courgette discs and cook for 90 seconds, adding more salt, or until golden on each side. Add to the serving bowl with the fennel and repeat with the remaining courgette, adding a little more oil if needed.

Add the remaining oil to the pan and lower the heat to medium. Sizzle the sugar, nigella seeds, green chillies and garlic for about 30 seconds, until fragrant.

Mix the lime pickle with 120ml water and pour into the pan, then stir for a minute and lightly crush any large pieces of lime. Pour it over the charred fennel and courgette, then serve scattered with the fennel fronds.