Courgettes stuffed with spicy lamb

Preparation

Chop the onions. Peel, deseed and dice the tomatoes. Crush the garlic cloves. Chop the flat-leaf parsley. Chop the fresh mint.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 2 Halve the courgettes lengthways and, using a teaspoon, scoop out the seeds from the centre and discard.
3. 3 Brush the courgette skins with half the olive oil and sit them cut-side up in a shallow roasting tin. Season and roast for 20 minutes.
4. 4 Meanwhile, heat the remaining oil in a medium saucepan, add the onion and cook for 2-3 minutes until softened.
5. 5 Add the garlic and cook for 1 minute.
6. 6 Add the mince and cook over a high heat for 2-3 minutes, stirring constantly to break up any clumps of meat, until browned. Drain off any excess fat.
7. 7 Sprinkle over the cinnamon, cook for a further minute, then remove from the heat and season.
8. 8 Stir in the tomatoes, parsley, mint and two thirds of the breadcrumbs.
9. 9 Spoon the spicy lamb mixture into the courgettes and sprinkle over the remaining breadcrumbs. Bake for 10-15 minutes, until the breadcrumbs are golden.