25g/1oz basil, leaves picked, to garnish
1 courgette, cut into 1cm/Β½in cubes
4 courgette flowers, with small courgettes attached
1 onion, thinly sliced
3 red peppers, skins removed and thinly sliced
1 thyme sprig, leaves picked
10²µ/ΒΌ΄Η³ϊ capers
10²µ/ΒΌ΄Η³ϊ black olives
50²µ/1ΒΎ΄Η³ϊ tomato chutney
salt and freshly ground black pepper
pinch smoked paprika
2 tbsp rapeseed oil
1 tbsp vegetable oil
50ml/2fl oz vegetable stock