Courgette, Pecorino and honey recipe Very few dishes taste so good and look so beautiful at the same time. Chargrilling is simple and adds a whole new depth of flavour to a raw vegetable that can otherwise be quite bland. The sweet honey tames and complements the salty Pecorino. Remember, you don't need to mess around with good ingredients. Runny honey Place a griddle pan on a high heat. While it heats up, slice the courgettes on an angle into medium-large chunks. Put them in a bowl, add a pinch of salt and a drop of olive oil and run your hands through to coat them lightly. Lay them in the hot pan and don't be tempted to move them until they have black char lines. Turn them over and cook for another couple of minutes to chargrill the other side. Using a peeler, shave the Pecorino into a bowl, tip in the courgettes straight from the griddle and mix well. Season to taste with salt. Trickle over a small drizzle of honey to coat the courgettes lightly while they are still warm, to intensify the flavours and bind everything together. Tumble on to small plates and eat while still slightly warm.