Stuffed vegetables

Ingredients:

• 3 large potatoes
• 1 Maggi Bouillon de Volaille Dégraissé stock cube
• 2 courgettes
• 2 tomatoes
• 14oz (400g) sausage meat
• 2 cloves of garlic
• 2 tablespoons chopped parsley
• 9 fl oz (250ml) water
• Salt and pepper

Preparation Time:

10 min

Cooking Time:

60 min

Method:

1. Preheat the oven on 220°C/425°F/ gas 7

2. Peel, wash and cut the potatoes in half. Wash the tomatoes, remove the storks and cut in half. Wash the courgettes and cut into 5cm strips. Peel and chop the garlic.

3. Mix the sausage meat with the garlic and parsley in a large bowl. Hollow out the vegetables with a small knife. Use an apple corer for the courgettes. Stuff the vegetables.

4. Dissolve the stock cube on a low heat in a saucepan. Arrange the vegetables into contrasting colours in an oval Pyrex dish. Pour the stock over the vegetables. Lightly season with salt and pepper.

5. Cook in the oven for one hour and ladle the stock over the vegetables every 20 minutes.

Chef’s Tip : Try a range of other vegetables such as mushrooms, small peppers and onions.