Ingredients

100g plain flour
2 eggs
175ml natural yoghurt
150g grated cheddar cheese
100g polenta
1 tsp baking powder
30ml olive oil
2 large onions, finely chopped
1 stick celery, peeled and chopped
2 garlic cloves, chopped
1 tb smoked paprika
400g canned chopped tomatoes
2 red peppers, halved, deseeded and chopped
Good pinch of saffron
300g courgettes, sliced
3 hard-boiled eggs, shelled and chopped
25g sultanas
2 tb capers, rinsed

Method

Preheat oven to 190c

For the filling:

Heat the olive oil in a pan, add the onions, celery, garlic, peppers and smoked paprika; cook over medium heat for 8-10 minutes.

Add the tomatoes and saffron, cook for 5 minutes, then add the courgettes. Raise the heat to evaporate excess moisture and reduce the tomatoes to a pulp. Season to taste.

Add the sultanas, chopped eggs and capers, cook for a final minute and transfer to a deep 23cm ovenproof dish.

For the topping:

In a bowl whisk together the eggs and yoghurt.

Stir in the polenta, half the cheese, flour and baking powder, mixing well.

Spread the topping over the vegetables in the pie dish to form a thick crust.

Sprinkle over the remaining cheese, baking for 25 minutes until the crust is golden and crusty.

Serve with your choice of salads.

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