Courgettes stuffed with goat cheese and lamb ragout

• lamb mince500g pack g

  or ask your butcher to mince a lamb shoulder

• olive oil↗1 ½ tbsp tbsp
• onion↗1

  chopped

• cumin seeds↗1 tsp tsp
• garlic cloves↗4

  grated

• lamb stock500ml ml
• Manzanilla olives↗75g g

  pitted, sliced

• lemon zest↗zest 1
• green chilli↗1

  sliced

• chopped mint1 tbsp tbsp
• courgettes↗3large

  halved lengthwise and seeds removed

• goat cheese↗150g g

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Place the mince in a pan with 1 tbsp oil. Sauté over high heat until the lamb turns dark and crispy, about 14 minutes. Drain in a colander.

2. 2

   Return the pan to the heat, add the remaining oil and the onion, and sauté until golden. Add the cumin and garlic, fry for 1 minute, then add the mince and stock, and simmer for 20 minutes. Add the olives, lemon zest, chilli, mint and a little seasoning, and simmer for another 5 minutes.

3. 3

   Sprinkle the courgettes with 1 tbsp coarse sea salt and leave in a colander for 15 minutes to draw out excess moisture. Rinse under cold water, pat dry with a paper towel, then transfer to an ovenproof dish. Fill the courgette halves with the lamb mixture and top with crumbled goat cheese. Bake for 20‑25 minutes until the cheese is golden.