Stuffed courgette with egg & lemon sauce

A dish redolent with the aromas of a spring garden, from the aromatic dill, mint and parsley, kolokythakia yiemista avgolemono is light and delicious but a little time-consuming to make, so get a friend or family member involved. Tempt them with the promise of a Greek coffee at the end – this always worked in our neighbourhood.

In Greece, the extraction of the courgette flesh is traditionally done with a sharp little knife or a teaspoon, which can be rather laborious and slow