• 1½ lbs (675 g) courgettes
• 4 large firm tomatoes, skinned and quartered
• 12 tablesppons olive oil
• Salt and pepper
• 1 pint (570 ml) vegetable stock
• 2 tablespoon cornflour, blended with 4 tablespoons of water

Method:

1. Cut the courgettes lengthwise into quarters and then crosswise into ½" (1 cm) pieces.
2. Heat around 6 tablespoons of olive oil in a pan. Add the courgettes, salt and pepper, and stir-fry over a high heat until slightly softened. Transfer onto a plate and keep warm.
3. Heat the remaining oil in the pan and stir-fry the tomatoes for 30 seconds. Transfer to a plate and keep warm.
4. Add the vegetable stock to the pan, with a little more salt and pepper, and bring to the boil. Stir in the cornflour mixture and simmer the sauce, stirring until thickened.
5. Place the courgettes in the centre of a warmed serving plate and arrange the tomatoes around them.
6. Pour the stock over the courgettes.
7. Serve hot with boiled brown rice.

Serves 4.