Sausage & herb stuffed courgettes

• large courgettes↗4

  halved lengthways

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• breadcrumb↗100g g
• mature cheddar↗100g g

  grated

• finely chopped flat-leaf parsley25g g
• Cumberland pork chipolata↗175g g

  squeezed from their skins

• salad

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.

2. 2

   Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.

3. 3

   Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.

4. 4

   Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins – cover towards the end if browning – until the courgettes are tender and the filling is golden. Serve with a salad, if you like.