Sally Bee serves up Italian-style spaghetti with courgettes and roasted garlic on Lorraine that is an ideal vegetarian summer dish.

The ingredients for the roasted garlic tomatoes are: 2 whole garlic bulbs, 6 large beef (beefsteak) tomatoes or 12 smaller tomatoes, 2 garlic cloves, 1 tbsp olive oil, 1 tsp mixed dried herbs, good sprinkling of freshly ground black pepper, sprinkling of celery salt, 2 tsp sugar and torn fresh basil.

For the courgettes: 1 tbsp olive oil,1 large onion, peeled and chopped, 1 garlic clove, peeled and crushed, 4-5 medium courgettes (zucchini), sliced, 150ml 2/3 cup hot home-made chicken or vegetable stock, 1/2 tsp chopped fresh oregano, freshly ground black pepper and chopped fresh flat-leaf parsley, to garnish.

To prepare the dish, preheat the oven to 200C.

Slice the top off the whole garlic bulbs to expose the tops of the cloves and place in the centre of a roasting tray.

Wash the tomatoes and cut into halves then peel and crush the garlic cloves.

Put the oil, garlic and dried herbs into a large bowl.

Add the tomato halves and stir until well coated with the oil and flavourings. Then put into the roasting tin and sprinkle with black pepper, celery salt and sugar. Place in the oven for 40-50 minutes, or until the tomatoes are golden on top and nicely caramelized.

Sprinkle over the fresh basil. To serve, squeeze the soft, roasted garlic out of its skin and serve with the tomatoes.

Heat the oil in a large frying pan and fry the onion and garlic over a moderate heat for 5-6 minutes, or until the onion has softened and is beginning to brown.

Add the courgette slices and fry for about 4 minutes, or until they just begin to be flecked with brown on both sides.

Stir in the stock, fresh oregano and black pepper, and simmer gently for about 8\-10 minutes, or until the liquid has almost evaporated.

Spoon the courgettes into a serving dish, sprinkle with chopped parsley and serve with the roasted tomatoes on a bed of freshly cooked spaghetti.