Extract some of the liquid from the courgette by coarsely grating it (discard the seeds in the middle) then put into a sieve and toss through a large pinch of salt.

Place over a bowl to catch the liquid while you complete the next steps.

Preheat the oven to 180°C / 160° Fan / Gas 4 / 350°F with a shelf positioned in the middle.

Butter a small, non-stick loaf tin with a capacity of 450ml or 1 lb (approx. 19 x 9 x 6 cm).

Tip: to make it easier to lift out the loaf, you can also line the tin with a strip of baking/greaseproof paper along the bottom so it comes up above the rim.

Sift the flour and 1 level tsp of salt into a large mixing bowl.

Grate the butter into the flour (dip the butter into the flour now and again to stop it sticking to the grater), then rub in with your fingertips.

Take handfuls of the grated courgette and squeeze hard to remove and discard as much liquid as possible then return to the sieve.

To the bowl containing the flour and butter mixture add the prepared red pepper, onion, sun-dried tomatoes, olives, garlic, plus dried mixed herbs and black pepper.

Take handfuls of the courgette again and squeeze once more before adding to the bowl.

Stir all the ingredients together: if any of the vegetables stick to each other, run your hands through the mixture to separate and ensure all are coated in flour.

Add the nuts and seeds, the feta and Parmesan. Roughly tear the basil leaves and add those too before stirring.

Make a well in the centre of the mixture and crack in the eggs. Start stirring then add a splash of milk to create a thick, cake-like batter. Don't make the mixture too wet: refer to the image in the blog post to see the texture you're aiming for, adding more milk as necessary.

Transfer the mixture to the prepared tin, pressing down, making sure you go into the corners, and smooth the top. At first it may look like too much mixture, but it will fit if you press down.

Put into the preheated oven: placing it on a baking tray makes the small tin easier to manoeuvre when wearing thick oven gloves.

Bake until risen, brown and firm: a skewer or cocktail stick inserted should come out clean when done (approx. 50-60 min).

Recommended: check at 35-40 minutes whether the top is browning too quickly. If it is, cover loosely with foil.

When the loaf is done, leave in the tin on a cooling rack for 5 - 10 minutes.

Tip or lift out of the tin and leave on the rack until cold or only just warm before slicing.

The loaf should keep 3 - 4 days wrapped in foil in an airtight container in the fridge. Can also be frozen.

Eat be eaten cold or lightly warmed in a microwave, low oven, or air fryer. Slices can also be toasted.