Instructions: Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring constantly, until softened. Stir in the sun-dried tomato paste, chopped tomatoes, courgettes, dried potatoes and garlic.

Mix well and cook for 10 minutes, uncovered, shaking the pan frequently to stop the vegetables sticking to the base. Pour in the stock. Bring to a boil, lower the heat, half cover the pan and simmer gently for 15 minutes or until the vegetables are just tender. Add more stock if neccesary.

Remove the pan from heat and stir in the basil and half the cheese.

Taste for seasoning. Serve hot, sprinkled with remaining cheese.

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