Barbecued courgettes with Bengali sauce

SERVES 2-3

3tsp prepared English mustard, or 2tsp brown mustard seeds (see Cook’s Note), or to taste 10g roughly chopped root

ginger (peeled weight)

3 large garlic cloves, halved 3½tbsp extra virgin olive oil, plus more to brush the courgettes

½tsp panch phoran

3-4 Indian green finger chillies, stalks removed, pierced with a knife tip

3 quite rounded tbsp

thick Greek yogurt

1 large tomato, chopped

½tsp ground turmeric 3 courgettes, sliced diagonally

into 1.5cm thick rounds

150g ricotta

Handful of chopped coriander 2½tbsp pumpkin seeds, lightly

toasted in a pan until puffed up

1 If using mustard seeds, soak them in 60ml water for 15min. Add a large pinch of salt, the ginger and garlic and blend until smooth. The mustard seeds don’t need to break down fully.

2 If using prepared mustard, blend the ginger and garlic with some water and mix with the mustard and some salt.

3 Heat the oil in a small non-stick pan. Add the panch phoran and, as the seeds pop, reduce the heat, add the green chillies and fry for another 10 seconds. Add the mustard seed paste (if using), cleaning the blender container with a little water and adding it to the pot. Cook for a few minutes or until the garlic smells cooked and has darkened slightly.

4 Add the yogurt, most of the tomato, turmeric and some salt and stir continuously until it comes to the boil. Stir in the prepared mustard (if using) and a splash of water and return to the boil; it should have the consistency of a light cream. Adjust the mustard and salt to taste. Set aside.

5 Preheat the barbecue to medium-hot. Brush the courgette slices with oil, place on the grill rack and cook, until charred on both sides, around 2min each side. Meanwhile, place the mustard sauce in a flameproof pan on the barbecue as well, to reheat the sauce, or just reheat it on the hob.

6 Place the courgettes on your serving plate, top with the ricotta, then the sauce, reserved tomato, coriander and pumpkin seeds. Serve hot.