Serves 6

Prep all the veg: Peel and finely chop the onion. Peel and crush the garlic cloves. Grate the carrots (no need to peel them if they’re young). Chop the tomatoes.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan and fry the onion with a pinch of salt for 5 minutes until softened. Add the garlic and fry for another minute, then add the grated carrots and fry for 2 more minutes.

Add the tomato paste and fry for another minute, then add the chopped fresh and tinned tomatoes with 50ml water (swirl it through the tin from the tomatoes to gather any remaining tomato juice).

Season with sugar, oregano and a pinch of salt and pepper and cook for 5 minutes. Meanwhile, chop the olives.

Add the capers and olives to the sauce, and a glug of caper brine and leave to cook for 15 minutes.

Meanwhile, finely slice the courgettes with a mandolin.

After 15 minutes, the sauce will have reduced. Stir through the sour cream (if using) and adjust the seasoning with salt and pepper.

Preheat the oven to 180°C fan.

Take the saucepan off the heat and arrange the courgette slices in a fan-shaped pattern all through the saucepan.

Slice the mozzarella and tuck the slices in between the courgettes, so that the are distributed all over the pan.

Cover the saucepan and bake the courgettes in the preheated oven for 40 minutes.

Meanwhile, mix the breadcrumbs with the parmesan.

After 40 minutes, remove the lid and sprinkle the parmesan breadcrumbs all over.

Continue baking, uncovered, for another 10 minutes.

Sprinkle with fresh basil before serving, and serve hot or warm with crusty bread or focaccia.