Creamy courgette tartlets

Preheat the oven to 200°C, gas mark 6. Unroll the pastry on its parchment and cut into 6 even squares. Score a 1cm border round each and prick all over the bases with a fork. Bake for 15-20 minutes until golden and risen.

Meanwhile, mix the Violife Supreme Creamy in a mixing bowl with 1 tbsp water, the lemon zest and 1½ tsp juice, the capers and chilli flakes, then season.

Use a vegetable peeler to pare strips from the courgettes, turning them as you go. Stop when you get to the core (save this for soups, stocks or smoothies). Toss the strips with the olive oil and remaining 1½ tsp lemon juice; season.

Cool the tarts for 5 minutes, then cut along the scored edges to release the pastry and press the bases down. Top with the creamy mixture, then add a heap of courgette ribbons on top. Drizzle with a little more oil, scatter with a few more chilli flakes and serve.