A couple of courgettes turned up in the veg box this week. Although the days have been warm, borderline hot, recently the evenings are still cold reminding me that it’s firmly still spring. I’m certainly not complaining, I prefer spring in some ways; mostly that the heat (if any) is not muggy and there are many, many fewer insects. All the more enjoyable for al fresco dining I think you’ll agree; insects in summer mean I am forever swiping the air to deter a particularly determined fly or being chased round the garden by a wasp with a bad attitude. Not the epitome of glamour and demure that I aim for in every garden dining experience. But not to worry, ones absence from the dining table will hardly be noticed when a plate of these Olive and Fontina Baked Courgettes are served up.