Bacon, gruyere and wild garlic frittata with potato scones and new season baby courgettes. A great way to use up some leftover mash from last night’s supper is to mix it with a little flour until it becomes a light dough with a little body. Let it chill then roll out and cut into flat scones. Fry these in olive oil with the slices of baby courgette and a squeeze of lemon.