Baked courgettes stuffed with spiced lamb & tomato sauce

Serve warm rather than hot, with bread to mop up the sauce.

Serves 4 Prep 15 mins Cook 1 hr 4 large courgettes,

halved lengthways 1 tbsp olive oil small handful

coriander leaves

FOR THE STUFFING

500g lean minced lamb 2 tsp each ground cumin, coriander, and cinnamon 1 tsp cayenne pepper

FOR THE TOMATO SAUCE

1 tbsp olive oil 4 garlic cloves, crushed 1 tsp each ground cayenne pepper, cinnamon, coriander and cumin 2 x 400g cans

chopped tomatoes 2 tsp sugar

1 Heat oven to 220C/200C fan/gas 7. First, make the tomato sauce. Heat the oil and fry the garlic for 2-3 mins until soft, add the spices and fry for 1 min more. Pour in the tomatoes and sugar and simmer with half a can of water for 20 mins, until thickened. Season.

2 Meanwhile, scoop out and discard some of the seedy flesh of the courgettes and lay them in one large or two small roasting trays, drizzle with the oil and bake for 15 mins, until golden and softened slightly.

3 For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much; instead, lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with coriander leaves and serve.

PER SERVING 200 kcals, fat 12g, saturates 4g, carbs 8g, sugars 5g, fibre 2g, protein 16g, salt 0.3g