• Use a vegetable peeler to shave long ribbons from large courgettes.
• Peel from one side until the ribbons are as wide as your peeler blade.
• Rotate the courgette and repeat until you've made about six flat edges.
• Stop peeling once you reach the seed-filled core. The centre is too soft and will become mushy after curing.
• Save the cores for another recipe.
• To cure the courgette ribbons, place the ribbons in a large bowl.
• About 10 to 15 minutes before serving, season with a small pinch of salt (don't overdo it) and the juice of half a lemon (or another acid like vinegar or lime juice).
• Gently toss the ribbons by hand to ensure they're evenly coated. Avoid using tongs or spoons to prevent bruising the delicate slices.
• Leave the mixture to sit for 10 minutes so the lemon juice can slightly soften and flavour the courgette.

Add the following to the bowl:

• 40g toasted pine nuts
• 1 dessert spoon of fresh thyme leaves
• A few twists of cracked black pepper
• A drizzle of good olive oil
• Gently mix again by hand to combine all ingredients.

Plate and garnish:

• Serve the carpaccio topped with shaved Parmesan.
• Optional: Swap Parmesan with pecorino, feta, or crumbled goat's cheese if preferred.