Courgettes can be sliced into thin rounds and fried, but they are best stuffed and baked with a cheese topping. I create this dish when I have vegetarian friends for supper, as it is both tasty and nutritious — it’s easy to prepare too. What’s more they look good. One per person is usually enough, but I often cook extra in case people want seconds.

YOU WILL NEED One round courgette per person and perhaps a couple more One onion — diced fine Four tomatoes — diced fine Two cloves garlic — chopped fine 2oz (50g) mushrooms — chopped fine Two sticks celery — chopped fine 1 dspn fresh marjoram — chopped fine 1 dspn parsley — fine 4oz (125g) cheese 2 tbsns olive oil Salt and freshly ground black peppercorns to season.

Note: The vegetables listed are just a suggestion, if you have other vegetables in your fridge such as peas or spinach, that need using up, these can be added too. The mix of vegetables is up to you.

Method: Cut off the top of the courgette, this acts as a lid when served.

Using a spoon, carefully remove the centre of each courgette and chop the flesh you have removed into small pieces.

Drop the courgettes and the tops into boiling salted water and cook until they begin to soften. Remove from the pot and place upside down on kitchen paper so that they can drain.

In a large frying pan, to which you have added the oil, place all the chopped vegetables and herbs and fry over a gentle heat until almost cooked. Season and remove from the heat Cut half the cheese into small cubes and add to the stuffing mix and slice the rest for the topping.

Place the courgette shells on to a baking tray and spoon in the filling, then top with slices of cheeses when they are full.

Place the filled courgettes under a hot grill until the cheese begins to bubble and brown, add the tops to the tray and continue cooking for a moment to warm then through, then remove and serve, placing the top back in place.