Instructions

1. Preheat the oven to 200°C.
2. Cut the top of the mini squash then slice them into small wedges. Brush or spray them with oil, then put them on a baking tray. Bake for about 20 minutes or until the flesh is cooked through.
3. Take the tray out and let the squash cool. You can refrigerate them or carry on with the recipe immediately.
4. Using a vegetable peeler, cut the courgette into long strips. Brush them with oil, then fry them in a griddle pan until golden, then turn them over. Season with salt and pepper and brush the garlic on top of them - make sure the garlic doesn’t burn. When the courgette slices are golden on both sides, remove them to a plate.
5. Drop some chilli jam onto each squash wedge then wrap them with a courgette strip. Season with pepper and salt if needed.
6. Serve at room temperature. (The skin of the squash can be eaten!)