Hey, it's me, the butcher's wife :-) Figures that my first recipe is also vegetarian. Even my husband likes it, and he's not big on vegetarian food. This is fun!

The larger varieties of courgette do sometimes have a tough skin which will need peeling, but otherwise leave the skins on. Serve with tomato sauce and brown rice or pasta.

Serves 4
4 large courgettes
8 oz (225 g) onions, peeled and finely chopped
2 tablespoons oil 1 clove garlic, crushed
2 sticks celery, washed and finely chopped 1 x 14 oz (400 g) tin of tomatoes, drained
2 tablespoons fresh parsley, finely chopped
salt and freshly ground black pepper
4 oz (110 g) grated cheese 3-4 tablespoons stock or water
Pre-heat the oven to gas mark 4, 350°F (180' C).

First prepare the courgettes. Wipe and blanch them for 5 minutes in boiling water. Then cut them in half lengthways, scoop out the flesh and chop it finely. Now prepare the onions and lightly fry them in the oil for 2 or 3 minutes. Add the garlic and fry for a further 2-3 minutes. Next add the celery and continue cooking the veg-etables for about 5 minutes. Then add the tomatoes, parsley and chopped courgette flesh. Cook this mixture uncovered, stirring occasionally, until it has reduced to a thick rich sauce. (This takes about 20 minutes.) Season well. Let the mixture cool slightly and then pile it into the prepared courgette shells. Place the filled shells in a lightly greased ovenproof dish and sprinkle them with grated cheese. Pour in a little stock or water, then bake for 20 minutes or until the shells are tender and the cheese on top is golden brown and bubbling. Serve straight away.

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