enough olive oil into a large saucepan to coat the base and heat on a high heat. add the squash, onion and garlic. cook on a medium heat for about 10 minutes or just before they start to brown. add the tomatoes, spices and a good grind of salt & pepper. give it a stir then pour over enough boiling water to cover the vegetables. cover with the lid and leave on a slow boil for 20 minutes.
2. meanwhile, heat a large frying pan with olive oil then add the sliced onions and cook for 5 minutes on a high heat stirring frequently, then add half a tin of drained 