Tomatoes stuffed with fruity dhal

• yellow split pea↗100ml ml
• sunflower oil↗2 ½ tbsp tbsp
• small onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• cayenne pepper↗1 tsp tsp
• turmeric↗1 tsp tsp
• raisin↗50g g
• cooked chickpea↗100g g
• mango chutney2 tbsp tbsp
• chopped fresh coriander2 tbsp tbsp
• large beef tomatoes↗4

Step-by-step instructions

1. 1

   Put the split peas in a pan with 600ml/1pt cold water. Bring to the boil and skim the surface to remove any scum. Reduce the heat and simmer for 20 mins. Heat oven to 190C/fan 170C/gas 5.

2. 2

   Meanwhile, heat 2 tbsp of the oil in a pan and cook the onion and garlic for 4 mins until softened. Stir in the spices, then cook for a further minute. Stir this mixture and the raisins into the split peas, then cook for a further 10 mins until soft and creamy. Stir in the chickpeas, chutney and coriander and heat through. Season to taste.

3. 3

   Slice the tops off the beef tomatoes and reserve. Scrape out the insides and discard. Spoon the dhal mixture into the tomatoes and replace the tops. Place on a baking sheet and brush with the remaining oil. Cook for 20 mins until the tomatoes have softened.