Preheat your oven to 180°C/356°F.

To make your garlic aioli dip, start by wrapping your garlic up in foil and placing it into the oven for 35 minutes. Meanwhile, add your mayo to a small bowl.

Once the garlic is roasted, squeeze out the garlic using the back of a teaspoon so you are left with the roasted garlic cloves. Run a knife over the top to get rid of any lumps and add this to your mayo. Add a sprinkle of salt and pepper and mix well.

For your chipotle dip, pour your yoghurt into a bowl, add a sprinkle of salt and a grinding of pepper over the top. Thinly chop up your mint adding three quarters of it to the yoghurt. Mix together. Add your chipotle paste to the top and skim your teaspoon over the top to get a swirly effect.

Chip time. Take a frying pan and heat your vegetable oil, until it is bubbling. While it’s heating up, into a bowl, add your flour and soda water and mix together thoroughly until it is a nice smooth batter.

Take your courgettes and chop them up into small rectangles. Take each piece and coat it in the flour and soda water mixture. Once the oil is ready, add your coated courgettes to the pan and fry until golden brown.

Once the courgette chips are ready, take them out of the pan and serve with the remaining chopped mint and a sprinkling of salt. Dip the chips into those tasty dips and enjoy.