Sweat the courgette in lashings of Mellow Yellow oil and sea salt over a low heat for approximately 1 hour – stirring occasionally – until their moisture has released and they have softened. Half-way through, add in the garlic, chilli and herb stalks. Transfer to a colander to drain and cool.

Once cooled, add to a mixing bowl with the cheeses, herbs leaves, yogurt, lemon juice and black pepper. Taste and adjust seasoning accordingly. Preheat the oven to 200°C (fan).

Cut your filo pastry sheet in half lengthways and brush one half with Mellow Yellow oil. Lay the other half sheet on top and press down. Brush the top and bottom of the pastry strip with the beaten egg.

Divide the courgette filling into six portions. Add to the bottom of your pastry strip and begin to fold the parcel until you reach the top. Seal the parcel with the egg-washed end. Press down lightly, brush the parcels with egg-wash and sprinkle liberally with sesame seeds

Bake at 200°C (fan) for 25-30 mins until golden and crisp.

Serve immediately with a generous drizzle of honey.