Takes approximately fifteen minutes plus twenty minutes cooking time

Ingredients:

One courgette per person

Large white onion

Two cloves of garlic

Handfull of breadcrumbs

One small free range egg

1/2tsp ground coriander

1/2 tsp ground cumin

Pinch of chilli powder

Cheddar cheese to grate on top

Method:

1. Cut the courgettes long ways and scoop out the insides leaving the skin and a little rim of a few millimeters around the outside. I use a melon baller to do this, it’s the perfect size and shape for the job.
2. Put the courgette that you have harvested with the melon baller into a food processor with all of the other ingredients except the cheese. Blitz. If it is too runny, add a few more breadcrumbs.
3. Fill the courgette ‘boats’ with the mixture, top with cheese and bake for 20 minutes in the oven. 180 degrees should do it. Test by inserting a skewer into the courgette, as long as it glides in, they are done.

“A great meal if you have a veggie coming to visit, these can be prepared in advance. I would serve with homemade potato wedges and a tzatziki of cool yoghurt with mint and cucumber.” You can also stuff the boats with pretty much anything you can think of. It’s for a meat eater to stuff with a little left over bolognese or chilli for instance too.”