This lightning-quick supper tastes of summer and is lovely with a slice of crusty sourdough. You can use chicken breast instead of turkey if you prefer. This is a great recipe to make and enjoy when the courgettes are in season and growing in abundance in our gardens; I’m lucky my kind neighbour gives us lots.

Serves 4

Low – calorie cooking spray

500g turkey breast steaks, sliced into finger – sized strips

1 fennel bulb, halved, cored and sliced

500ml chicken stock

2 large courgettes, peeled into ribbons

2 x 400g tins cannellini beans, drained and rinsed

180g reduced-fat cream cheese (I used Philadelphia)

Finely grated zest of 1 lemon

Large handful fresh parsley, roughly chopped

Salt and pepper

Method

Heat the oil on a large, deep saucepan over a medium heat.

Add the turkey and fennel and fry until lightly golden brown, about 5 minutes.

Add the stock and bring to the boil.

Stir in the courgette ribbons and cannellini beans and simmer for 2 minutes until the vegetables are tender.

Stir through the reduced – fat cream cheese, lemon zest and parsley.

Heat through, then season with salt and black pepper.

Serve with boiled new potatoes and fresh vegetables.