Ingredients

• 1 tbsp olive oil
• ½ onion
• finely chopped
• pinch dried chilli flakes
• 400g/14oz canned tomatoes
• 1 tbsp balsamic vinegar
• salt and freshly ground black pepper
• handful fresh basil
• handful fresh parsley
• 2 tbsp grated cheddar
• 400ml/14fl oz vegetable oil
• for deep frying
• 1 courgette
• cut into 4 long strips
• 100ml/3½fl oz milk
• 75g/3oz self-raising flour
• seasoned with salt and freshly ground black pepper

Directions

• For the tomato sauce
• heat the olive oil in a saucepan over a medium heat. Add the onion and fry for three minutes
• or until softened.
• Add the chilli flakes
• tomatoes
• balsamic vinegar and season with salt and freshly ground black pepper. Bring to the boil
• then reduce the heat and simmer for 15 minutes.
• Add the parsley and basil and stir well
• then pour the sauce into a bowl.
• Sprinkle with the cheddar cheese.
• For the deep-fried courgettes
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Dip the courgettes first in the milk and then dredge in the flour. Repeat this process with the milk and flour
• then carefully place the courgettes into the hot oil and fry for three minutes
• or until golden. Carefully remove the courgettes with a slotted spoon and drain on kitchen paper.
• To serve
• place the courgettes onto a warm plate
• sprinkle with salt and serve the tomato sauce alongside.