Stuffed tomatoes with lamb mince, dill & rice

Beef tomatoes improve in flavour if you cook them the day before. Add a drop of water and cover when reheating, or serve at room temperature. Vary the filling by adding feta or broad beans, or omit the meat entirely.

QQServes 4 Prep 20 mins Cook 45 mins

Q4 beef tomatoes pinch of sugar

4 tbsp Greek extra virgin olive oil,

plus extra for drizzling 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 200g lamb mince

1 tsp ground cinnamon

2 tbsp tomato purée

50g long-grain rice

100ml chicken stock

4 tbsp chopped dill

2 tbsp chopped flat-leaf parsley 1 tbsp chopped mint

1 Heat the oven to 180C/160C fan/ gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp, being careful not to break the skin. Finely chop the pulp, keeping any juices. Sprinkle the insides of the tomatoes with the sugar, then put on a baking tray.

2 Heat half the olive oil in a large frying pan, and fry the onion and garlic for about 10 mins, or until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juices, the rice and stock. Season. Bring to the boil, then simmer for 15 mins, or until the rice is tender and the liquid has been absorbed. Set aside to cool a little. Add the herbs.

3 Stuff the tomatoes to the brim, top with their lids, drizzle with the rest of the olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins.

PER SERVING 300 kcals, fat 19g, saturates 5g,

carbs 21g, sugars 8g, fibre 2g, protein 14g, salt 0.3g