I don’t know about you, but I always get great satisfaction from sneaking veg into sweet treats. It’s a sly way of making them a little less naughty, which in itself feels like quite a naughty thing to do. The contrast of the sweet shortbread base and the super-lemony courgette layer is what makes these bars so special.

Makes 12. Equipment: 1 x 20cm square baking tin Ingredients:

For shortbread base -

200g unsalted butter, well chilled and cut into

1cm cubes, plus a little extra for greasing

100g caster sugar

200g plain flour

100g cornflour Grated zest of

1 unwaxed lemon

½ teaspoon fine sea salt

For the courgette cake layer -

4 eggs

200g caster sugar

1 large courgette (about 200g), finely grated

Grated zest and juice of 3 unwaxed lemons

100g ground almonds

100g plain flour

40g poppy seeds

For the lemon drizzle -

125g icing sugar

2–3 tablespoons freshly squeezed lemon juice

Grated zest of 1 unwaxed lemon

1. Preheat the oven to 200°C/180°C fan/Gas Mark 6. Lightly grease the baking tin with butter.

2. To make the shortbread base, add the butter and sugar to a food processor and pulse together until completely combined and looking like a thick dough. Sift in the flour and cornflour and add the lemon zest along with the sea salt. Pulse again to combine and then check that the mixture comes together when you pinch it between your fingers.

3. Tip the shortbread mixture into the greased tin and use a spatula to press it down into an even layer. Prick all over with a fork and bake for 20–22 minutes until golden.

4. While the shortbread base is baking, make the cake layer. Whisk the eggs and sugar together in a stand mixer fitted with the whisk attachment or in a large mixing bowl with an electric whisk until light and fluffy. Add the remaining ingredients and whisk again.

5. Remove the shortbread from the oven and leave to cool for at least 5 minutes before pouring over the courgette layer.

6. Reduce the oven temperature to 190°C/170°C fan/Gas Mark 5 and bake for 40 minutes until set in the centre and deep golden on top.

7. Remove from the oven and leave to cool completely in the tin before cutting into 12 rectangular-shaped bars.

8. For the lemon drizzle, stir the icing sugar and lemon juice together in a small bowl until well combined. Use a teaspoon to drizzle this over the bars, then top with the grated lemon zest.