Make the brine

• Add the water to a container.
• Add 3% salt, garlic cloves, tarragon, rosemary, thyme and peppercorns.
• Bring the brine to the boil and stir until the salt dissolves.

Cut the courgette ribbons

• With a nice long sharp knife, take off the first outside layer of the courgette.
• Make really nice long cuts to create thin ribbons.

Chill and pickle

• Once the salt is dissolved, chill the brine down.
• Add the courgette ribbons to the cold brine.
• Set a 10 minute timer: the brine breaks down some of the vegetable cells, dilates them and almost acts as if it has lightly cooked them while seasoning at the same time.
• A really gentle way of softening a very soft vegetable like courgette.

Dry and shape

• Place the ribbons out onto a tray and allow them to dry.
• Neatly score down to remove the softened heart.
• Stack the ribbons up, take each one, curl it up and plate alongside.

Serve

• Serve the courgette ribbons as a garnish alongside a lamb chop with herb and dill dressing and an aromatic lamb sauce.