Fried zucchini sticks with cheese dip

Wash the courgettes and cut into same-sized sticks and add some salt. Make the tempura by mixing flour and very cold fizzy water together until you get a fairly thick, sticky mixture. Warm the olive oil. Coat the sticks evenly in the tempura mixture and fry until golden. Take off the heat and leave to cool on kitchen paper.

For the cheese dip: warm the cream in a saucepan and, when it comes to the boil, add the Emmental and Parmesan cheese. Wait for the cheese to melt. Pour the mixture into a bowl and sprinkle some sesame seeds on top.

Serve the courgette sticks on a plate next to the cheese dip.