Step 1: Place the currants and Verjuice in a small bowl and leave to soak for 1 hour.

Step 2: Spread the zucchini rounds on a wire rack, sprinkle lightly with sea salt and black pepper and leave for 1 hour.

Step 3: Rinse the zucchini and dry really well with paper towel, pressing down lightly to draw out any remaining moisture.

Step 4: Preheat a fan-forced oven to 180C.

Step 5: Place the pine nuts on a baking tray and roast for 6-7 minutes or until golden, checking them frequently to make sure they don’t burn. Set aside.

Step 6: Heat the oil in a fry pan with a tight fitting lid over medium heat. Add the onion and sauté for 5 minutes, then add the garlic and cook until golden brown.

Step 7: Add the zucchini and cover the pan with the lid. Reduce the heat to low and cook for 15 minutes, turning the zucchini halfway through the cooking time.

Step 8: Remove the lid and increase the heat to medium–high. Add the currants and any Verjuice not absorbed and cook for 1 minute or until the liquid has reduced by half and the zucchini is tender.

Step 9: Transfer to a serving platter and sprinkle over the pine nuts. Scatter the chopped mint at the very last moment.