Using a potato peeler, peel a long strip all the way down the side of one of the courgettes, to form a flat ‘base’. Put the courgette cut side down on a clean chopping board – it should sit there without rolling onto its side. Holding the courgette in place on the board with one hand, use the potato peeler to peel away ribbons of courgette, putting these into a serving bowl as you go. This process will get trickier towards the bottom of each courgette – you will be left with about a centimetre that you aren’t able to slice using the peeler. Don’t worry, simply set this piece aside to chop up later. Repeat with all the courgettes.

Take the courgette ends and use a sharp knife to slice them lengthways into fine matchsticks, for added texture. Put them into the bowl with the ribbons. You can pop your prepared courgettes in the fridge, undressed, until ready to serve.

In a bowl, mix together the oil, lemon juice, a generous pinch of salt and some grinds of black pepper. When it is time to serve the carpaccio, toss the courgettes with the dressing, and top with the mint, lemon zest and chilli flakes.