Method

• Preheat the oven 200 degrees C
• Line a baking tray with baking paper
• Cut courgettes lengthways and with a teaspoon, scoop out the seeds (you can use the seeds in the Celery & Carrot Broth)
• Lay the courgettes cut side up in the baking tray
• In a large bowl, mix breadcrumbs, cheese, lentils, spring onion and plum sauce and season
• Using a spoon and your hands to fill the courgettes with the mixture and press firmly
• Give the filled courgettes a light spray or drizzle of olive oil
• Bake for 20 minutes or until golden brown
• To serve sprinkle over the spicy radish mix and a homemade chutney (suggested vendor Port Larder)