Instructions: Peel and slice onion.

Slice courgette diagonally 1cm.

Slice tomatoes.

Heat butter in a pan, add onion and garlic, cook 2 minutes without colour.

Add stock, tomato paste sugar and curry powder bring to the boil and set aside.

Generously butter a casserole dish, place courgette in base and cover with slices of tomato. Pour over hot liquid, cover and cook in oven 30 minutes at 180C/350F until courgette is tender.

Sprinkle with cheese and cook until cheese is melted.

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