Heat the oil in a pan over a medium heat, then fry the courgette in the oil for 4-5 minutes, stirring continuously.
Deglaze the pan with the wine, bring to the boil, and boil rapidly until the volume of the liquid has reduced by half.
Stir in the cream, bring to the boil, then reduce the heat and simmer for 2-3 minutes. Stir in the gorgonzola cheese, lemon zest and pasta and heat through for 2-3 minutes. Serve immediately.
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Guests in this edition are natural history TV presenters Chris Packham and Nick Baker.