Stuffed courgettes

Courgettes are coming thick and fast now, both in the garden and the veggie box. Thankfully they're delicious and there's loads you can do with them.
Scooping out the inside and mixing the flesh up with other ingredients to create a filling gives endless creative opportunities.
Here's a suggested recipe using good quality, local steak mince.


Serves 2

1 large courgette (or two medium sized ones)
onion
2 carrots
2 sticks of celery
3 tomatoes, chopped
1 tbsp rapeseed oil
500 g steak mince
1/2 teaspoon of cinammon
1/2 teaspoon cayenne pepper
pepper
250ml stock (bouillon works well)

1 slice bread made into crumbs
1/2 teaspoon dry mustard powder
1 teaspoon oil


Finely chop onion, celery, carrot. Heat the rapeseed oil in a saucepan and fry vegetables til softened.
Add the mince and brown.
Meanwhile scoop the insides of the courgette out with a spoon and chop - when mince is browned add to the mix.
Add cinammon, cayenne pepper, chopped tomatoes, freshly ground black pepper and hot stock.
Bring to the boil, turn down heat and leave to simmer for 40 minutes.

Meanwhile mix breadcrumbs, mustard powder and oil.

Place courgettes on casserole dish or roasting tin. Spoon mince mixture into courgette shells, top with breadcrumb and bake in oven at 200C for 20 minutes, when topping should be golden brown.