Criss-Cross Courgette with Creamy Bean Stew

• Add the water (see pantry for amount).
• Turn the courgette and cover with the lid, then allow to cook for 7 - 8 minutes.
• Prepare the stock (see Tip).

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

• Crush or mince the garlic and drain the beans. Slice the onion.
• Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
• Fry the bell pepper strips with the onion, garlic and Sicilian herbs for 1 minute.
• Stir in the passata, stock, balsamic vinegar, beans and sugar. Bring to the boil and allow to reduce gently for 4 - 5 minutes, covered. Season to taste with salt and pepper.