• 5 tablespoons olive oil
• 2 onions, sliced
• 1½ lbs (750g) courgettes, sliced
• 2 cloves of garlic, crushed
• 6 medium sized tomatoes, skinned and chopped
• 1 tablespoon tomato puree
• 1½ (750g) potatoes, boiled and mashed
• 4 spring onions, finely chopped
• 4 tablesppons milk
• Salt and pepper

Method:

• Heat 3 tablesppon of olive oil in a pan, add the onions and courgettes and fry for 10 minutes, stirring occasionally.
• Add the crushed garlic, tomatoes, tomato puree and salt and pepper to taste.
• Cover and simmer for 5 minutes and then turn into a 2½ pint (1.5 litre) ovenproof dish.
• Beat the potatoes with the spring onions, 2 tablespoons of olive oil, milk and salt and pepper to taste.
• Spoon over the courgette and tomato mixture to cover.
• Cook in a pre-heated oven at  Gas Mark 6 (400°F/200°C) for 30 to 40 minutes until golden.

Serves 4 as a main dish.