Broken biscotti ice cream with hot mocha
Give your ice cream an Italian twist with this simple recipe from Lesley Waters
Sausage & herb stuffed courgettes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large courgetteshalved lengthways
- 2 tbsp olive oil
- 1 onionfinely chopped
- 1 garlic clovefinely chopped
- 100g breadcrumb
- 100g mature cheddargrated
- 25g finely chopped flat-leaf parsley
- 175g Cumberland pork chipolatasqueezed from their skins
- saladto serve (optional)
Nutrition: per serving
- kcal428
- fat26g
- saturates10g
- carbs28g
- sugars7g
- fibre3g
- protein18g
- salt1.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
step 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.
step 3
Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
step 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.
