Start by making the dough. Into a medium-sized bowl add flour, salt and oil. Mix with a fork and then slowly add water until it combines fully. You might need more water, but don’t worry. Just add a little at a time.

Once the dough has combined, turn it out onto a lightly floured surface and knead carefully to form a ball. You can make the dough a day ahead – just make sure to cover it with cling film to stop it from drying out.

Preheat the oven to 250°C/fan 230°C/480°F/Gas Mark 9 and line a baking sheet with parchment paper.

Divide the dough into 2 equal pieces; cover the one you won't be using right away.

Roll out the dough thinly, about 3 mm in thickness. You want the dough to be as thin as it can be without breaking. We like to make these in a rectangular shape, however, you can roll the dough out into a circle or whatever shape you wish.

In a bowl, combine three tablespoons of Sheese with salt, pepper and nutmeg. Use the same amount of nutmeg as your usual salt and pepper seasoning.

Spread the mixture on top of the dough, leaving a small space at the edge for your fingers, then top with sliced courgette.

Bake for 10 minutes, until the filling is bubbly and the crust is golden brown at the edges.

Transfer to a cutting board and slice into easy-to-eat portions.

Top with salad herbs if you wish, for extra greenery.