INGREDIENTS

1. 2smallzucchini
2. 1tablespoonoil
3. 250gleeks
4. 25gbutter
5. 2garlic cloves
6. 1/2teaspoonthyme
7. 1egg
8. 1egg yolk
9. 150mlyoghurt
10. 1 1/2tablespoonsflour
11. fresh crushedpepper
12. 250g ripetomatoes
13. 1/2lemon
14. 1/2tablespoonbasil
15. 1tablespoontomato paste
16. 1teaspoonsugar
17. 2tablespoonsolive oil

DIRECTIONS

1. Slice one zucchini thinly lengthwise; cut the other in small pieces. Cook the slices in boiling water for 2 mins, rinse in cold water, drain thoroughly.
2. Grease four small oven proof bowls (circa 200 ml contents each) and line with zucchini slices.
3. Clean leek and cut into thin rings. Heat butter on low heat; add leek and zucchini pieces and cook covered for about 5 mins; stir occasionally. Drain thoroughly.
4. Blend leek/zucchini mixture, thyme, egg, egg yolk, one clove garlic, yoghurt, and flour until smooth. Add pepper to taste. Divide over zucchini-lined bowls. Cover with aluminium foil; pierce the foil to allow steam to escape. Put in a wide oven dish; add hot water to dish until bowls are submerged for about 3/4 of their height. Put into pre-heated oven (175 deg C, 350 deg F) and cook until firm (circa 30-40 mins). Allow to cool.
5. Cut tomatoes into small pieces. Juice lemon. Blend tomatoes, lemon juice, one clove garlic, basil, tomato paste, sugar, and olive oil until smooth; add pepper to taste. Store in fridge.
6. Carefully turn bowls onto plates and release a pudding on each. Stir sauce and pour around pudding. Serve.