Pattipan

Grown by Bedlam Farms Organic in Cambridgeshire. Patty pans are the small scalloped squash that look like flying saucers, and they are one of the few things the heat has been kind to. Firmer than a courgette and nuttier with it, and the skin is thin enough that you never peel them. Halve them through the middle, oil and salt them well, and roast hot until the cut sides are properly browned. Or slice them into rounds and blister in a dry pan, then finish with lemon and mint. Eat them warm. They are best when they have caught a bit of colour.