Slice the courgettes in half lengthways, and scoop out the seeds and pulp with a teaspoon. Sprinkle the inside of each courgette with salt and leave to drain upside down on absorbent kitchen paper.

Heat the oil in a saucepan and lightly fry the garlic. Rub the tomatoes through a sieve to remove the seeds and add the pulp to the pan. Bring to the boil and cook vigorously until reduced by half. Remove from the heat and stir in one chopped anchovy fillet and half the marjoram.,

Wipe the insides of the courgettes with absorbent kitchen paper to remove the salt and set them in a large baking dish; fill each one with the tomato sauce and arrange anchovy fillets on top.

Grind over plenty of black pepper and bake for about 40 minutes. Allow to cool before serving, sprinkled with the remaining marjoram.

This Italian way of cooking courgettes is great for entertaining. It can be prepared in advance, covered with cling film and kept in the refrigerator until needed. Sprinkle with marjoram at the last moment.