Zucchini, Sweetcorn and Goat's Cheese Frittata

Preheat the grill in the oven to its highest setting.

Cut the zucchini into large bite-sized pieces and set aside. Dice the fennel and cut the kernels off the sweetcorn, discarding the cobs.

Heat a knob of butter with half the garlic and rosemary in a sauté pan and cook the fennel, sweetcorn and spring onions with a good pinch of salt until crisp tender. Use a slotted spoon to transfer to a bowl. Add another knob of butter to the pan and cook the zucchini with a pinch of salt and the rest of the garlic and rosemary until lightly golden but still holding their shape. Combine with the sweetcorn and lemon zest and cool.

To cook: Lightly beat two eggs in a bowl, season then combine with a quarter of the vegetables. Heat the sauté pan with a small knob of butter or olive oil. Tip in the eggs then top with a quarter of the goat’s cheese. Cook over a medium heat until the eggs are just set, checking that the base is not getting too brown and reducing the heat if necessary. Place under the grill for 1 minute. Slide onto a serving plate and garnish with the reserved fennel fronds. Repeat to make 3 more frittatas.