Grate the courgettes into a bowl. Stir in a good pinch of salt (this will draw out the water). Pile into a sieve placed over the sink or a bowl. Top with a plate and a weight – a tin of tomatoes would be perfect. Set aside to drain.

While the courgettes drain, zest the lime into a small pan. Rinse the rice and tip it in. Pour in 150ml cold water. Add a pinch of salt. Pop on a lid and bring to the boil, then turn right down and very gently simmer for 8 mins, till all the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, covered, for 10 mins.

Meanwhile, chop the cashews and half of the chilli. Tip into a bowl. Sprinkle in 2 tbsp flour, crack in the egg, and add a good pinch of salt and pepper along with 1 tsp Bombay spice mix. Set aside.

Pour 2 tsp each of coriander seeds and mustard seeds into a pan and set over a medium heat. Cook for 2 mins, till toasted, then tip into a bowl.

Use a veg peeler to peel ribbons off the carrots, chopping the cores when you’ve peeled right down to them. Add the ribbons and chopped cores to the toasted spices. Squeeze in the lime juice. Season a little and toss together. Set aside.

Finely chop the remaining chilli and the fresh coriander. Peel and grate the ginger. Stir into the yogurt and set aside.

Press the courgettes with the back of a spoon to squeeze out as much excess liquid as possible. Add them to Bombay spiced batter. Stir to mix.

Pour 2 tbsp olive oil into a non-stick frying pan. Set over a high heat. Fry large spoonfuls of the bhaji mix for 4-5 mins on each side till golden and cooked through. Serve the bhajis with the citrussy rice, carrot slaw and zingy yogurt.