This week, teacher Siobhan Currie serves up a recipe for a dish that can double as both lunch and dinner. Flan-u-lous, darling.

* 1 ready-made flan case

* 2 onions, sliced into half-moons

* 2 cloves garlic, crushed

* 2 courgettes

* 2 eggs, beaten

* 150ml half-fat crème fraîche

* Sprinkle, black onion seeds

* 1tsp curry powder

* Sprinkle, garam masala

* Ziplock bag

1. Preheat the oven to 180C/350F.

2. Bake the pastry case as recommended on the packaging. Remove the case halfway through and brush with beaten eggs before returning to the oven.

3. Slice the onions, crush the garlic and sauté in butter/oil. After 5 minutes, stir in ½ tsp curry powder. This will catch quickly so add a splash of water and stir. Keep adding splashes until the onions are silky and soft. Remove from heat.

4. Slice the courgettes about ½ cm thick, place in ziplock bag with splash of olive oil, seal and squish around. Take out of the bag, place on grill, turning after 5 minutes or so depending on how quickly they colour; they should be lightly golden.

5. Remove to a plate.

6. Place onions in the base of the flan case and layer on the courgettes. Whisk the crème fraîche into the eggs and add another ½ tsp curry powder. Pour over.

7. Sprinkle with garam masala and onion seeds, and bake for 20 minutes.