(Serves four to six)

1 large potato, peeled and chopped
1 onion, peeled and chopped
1 tbsp sunflower oil
500 g courgettes
1.25 l vegetable or light chicken stock
Good pinch of saffron threads, infused in some of the stock
200 g ripe melon, diced
Gozo sea salt
Freshly ground black pepper
3 to 4 tbsps yoghurt or single cream (optional)

Fry the potato and onion gently in the oil for a few minutes without browning. Add the courgettes and about 150 ml stock, together with the saffron and soaking liquid and cook until the vegetables are soft.

Allow the vegetables to cool slightly before blending, together with the melon, then stir in the rest of the stock. Chill until ready to serve. Just before serving, season to taste, and, if using, stir in the yoghurt or single cream.