What on Earth are drop biscuits??? They’re clumps of ‘biscuit’ mixture that you ‘drop’ onto a baking tray! Doh! Of course they are!!

This recipe is fabulous, it uses up some of that courgette glut that we get at this time of year in a really tasty and easy way.

Makes about 20 ‘biscuits’

100g courgette, grated

1-1/4 teaspoons salt, divided

350g plain flour

1 tablespoon baking powder

50g cold butter, cubed

50g cheddar cheese (I used 30% less fat cheese)

50g mozzarella cheese, torn into small pieces (I used reduced fat)

10g grated Parmesan cheese

20g finely chopped oil-packed sun-dried tomatoes, patted dry

2 tablespoons minced fresh basil or 2 teaspoons dried basil

1 cup milk (skimmed)

Preheat oven to 200°C and line a large baking tray with baking parchment.

Put the grated courgette in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid.

In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in the courgette, the cheeses, the sun-dried tomatoes and basil. Add milk; stir just until fully combined.

This will now be a very sticky mixture, so use 2 dessert spoons to make ice-cream scoop sized clumps and ‘drop’ them onto the baking tray. They do spread a bit but not too much so space them slightly apart.

Bake until golden brown, 20-22 minutes. Delicious served warm but also great for the next day’s lunchboxes.