WELSH LAMB ORZO AND AUBERGINE STUFFED VEGETABLES

INGREDIENTS (serves 6)

1 onion finely chopped; 4 cloves of garlic finely chopped; 500g Welsh lamb mince; 250ml dry white wine; 500g fresh chicken stock; small bunch of oregano, leaves picked and chopped; 1 bay leaf; 8 tomatoes; 1 aubergine, cut into 1cm cubes; 1 red, 1 green, 1 yellow pepper; 2 yellow courgettes; 2 green courgettes or baby marrows; 150g orzo; 5tbsp olive oil; 250g olive oil; salt and pepper; half a bunch of flat leaf parsley, chopped; zest of two lemons; handful of grated; Parmesan to serve

METHOD

1. Sweat the onions and garlic in a casserole dish in 1tbsp of olive oil for 20 minutes, over a medium heat until really nice and soft.

2. Meanwhile, brown the lamb mince in a tablespoon of oil in another pan .

3. Blitz the tomatoes until smooth and add to the onions along with the lamb, chicken stock, white wine, oregano and bay leaf, and a good pinch of salt and pepper. Reduce over a medium heat for one hour, while you prepare the vegetables.

4. In the pan you used for lamb, heat a tablespoon of oil over a medium to high heat. Add the aubergine. Fry until it starts to caramelise and becomes soft, remove pan and set to one side.

5. Cut the peppers and courgettes in half, length ways. Remove the seeds and pith from the peppers. Scoop out the seeds from the courgettes but do not discard. Heat another tablespoon of oil in a pan, add the chopped courgette insides and one half of the red and yellow pepper cut into 1cm pieces. Fry until soft. Add these to lamb with the aubergine an hour into cooking.

6. 15 minutes later, add the orzo and cook for a final five minutes.

7. While the lamb is cooking, place the remaining peppers and courgette halves on a baking tray, drizzle with the remaining oil and season. Bake in the oven for 15 minutes. Heat the oven to 220°C, and pop in the baking dish. By now your lamb should be really nice and rich.

8. Check the seasoning, and stir through the parsley and lemon zest. Now carefully fill each vegetable cavity with the lamb.

9. Return to the oven and bake for ten more minutes.

10. Once you’re ready to serve up, sprinkle with parmesan and a little extra parsley. This is delicious eaten with a simple green salad.