Rice-stuffed courgettes

serves 4

ingredients
4 courgettes, about 175g/6oz each
1 teaspoon sunflower oil
1 garlic clove, crushed
1 teaspoon ground lemon grass
finely grated zest and juice of
1⁄2 lemon
100g/4oz cooked long-grain rice
175g/6oz cherry tomatoes, halved
2 tablespoons cashew nuts, toasted
salt and freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.
• Halve the courgettes lengthways, and use a teaspoon to scoop out the
centres. Blanch the shells in boiling water for 1 minute, then drain well.
• Chop the courgette flesh finely, and put in a saucepan with the oil and
garlic. Stir over a medium heat until softened but not browned.
• Stir in the lemon grass, lemon zest and juice, rice, tomatoes and cashew
nuts. Season well with salt and pepper.
• Spoon the mixture into the courgette shells. Put the shells in a baking
dish or roasting tin, and cover with foil. Bake for 25–30 minutes until the
courgettes are tender.