Main
Stuffed courgette – spiced recipe.
2 tablespoons of Pine Nuts
2 medium size Courgettes
1 Red Onion
1 tablespoon Olive oil and knob of Butter
2 Carrots
½ large Red Pepper or 1 small Pepper
2 Sticks of Celery
Sea Salt and ground Pepper
2 level tablespoons of Tiptree Hot Mango Sauce
2 tablespoons Sultanas
8 Cherry Tomatoes
Spring of fresh Thyme
1 slice Brown Bread - for breadcrumbs
Parmigiano Reggio Cheese (Parmesan) from slab
Olive Oil
Set oven at 200c fan or 220c without fan
Toast pine nuts by putting them in a hot pan and tossing them over the heat until they start to colour, may take 5 or more minutes – set aside
Finely chop onion, carrot, red pepper, celery and quarter tomatoes
Heat oil in pan then add knob of butter
Add onions and cook until soft, but not coloured
Split courgettes lengthwise and cook in microwave for about 3-4 minutes until they start to soften, but not collapsed. Remove part of the centre pulp of the courgette and add to onions.
Add carrot to the onions and stir for a few minutes, then add red pepper, celery and tomatoes, cook and stir. Add sea salt and a grind of black pepper corns
Stir in Tiptree Hot Mango Sauce and sultanas
Place courgettes on ovenproof dish, fill cavity with onion mixture
Mix breadcrumbs, parmesan cheese and pine nuts; spread on top of courgettes and add drizzle of oil
Place in oven for 15-20 minutes
Serve garnished with salad or crusty bread
