Set up the mandoline with the 4mm insert. Slice the courgettes and place on a board so that you can salt them to draw out the juices. Whilst the courgettes are seeping, make up your marinade. Combine the garlic and olive oil in a bowl with a sprinkling of ground black pepper and set aside.

Pat dry the courgettes with a tea towel or kitchen towel. Place on a lightly greased tray(s). Now brush the courgettes with the marinade and place in a preheated oven – 160C/gas 4. Cook for 40 minutes, turn and brush with remaining marinade and cook for a further 5 minutes. Leave to cool.

This whole section above can be done in advance, ideal if you are serving these at a drinks party.

Gather together the rest of the ingredients. Cut the feta into chunks and halve some of the Bresola and sundried tomatoes. Now layer up the ingredients onto the courgettes.

Bresola, tomato, feta and then roll up. I secured my rolls with a cocktail stick, but this is not necessary

Bresola, olive and roll. Really you can use any combination that you like.

Arrange on a plate and serve immediately with a crisp white wine.

Other ingredients you could use are, mozzarella, Gorgonzola, Parma ham / prosciutto. Basil can be torn up and included as well. Anything you like really, experiment you will be amazed at what combinations you can create.