A glut of homegrown vegetables is both a gardener’s delight and despair – it’s brilliant to have grown so much successfully but how to find yet another inventive way to use up the crop? Here’s a twist on an old favourite that calls for very little prep, leaving the oven to do all the work. Stuffing courgettes and roasting until tender is a grand way of making the most of them, as all of the soft middle is used too, and provides both a stronger taste and texture to the filling. Instead of more traditional Mediterranean-style flavours, this recipe calls for a handful of Asian ingredients – shallots, ginger, lemongrass and fragrant coriander and basil – with smoked mackerel and finishes it with rice vinegar to cut through the richness. There’s plenty going on here, so if you want a side, serve it with some plain noodles, tossed in a little oil to stop them sticking.

Serves 2

        800g courgettes (about 2 large overblown summer ones)

        1 tbsp sunflower oil, plus extra to drizzle

        1 banana shallot, finely chopped

        2cm piece fresh ginger, chopped

        1 lemongrass stalk, chopped

        1 red or green chilli, deseeded and chopped

        2 cherry plum tomatoes, chopped

        1 tbsp rice vinegar

        2 smoked mackerel fillets (around 130g), skinned

        2 tbsp freshly chopped coriander, plus extra to garnish

        1 tbsp freshly chopped Thai basil, plus extra to garnish

        ½ lime, halved

1      Preheat the oven to 200°C/180°C fan/gas mark 6. Slice each courgette in half through the stalk and use a spoon to scoop out the soft middle. Discard any seeds – they won’t cook down and will be tough to eat – then chop the flesh.

2      Heat the oil in a medium pan over a medium heat and stir in the shallot, ginger, lemongrass, chilli and chopped flesh of the courgette. Sauté for about 5 minutes until softened and starting to turn golden.

3      Stir in the tomatoes and vinegar and continue to cook for a minute or two more, then turn off the heat. Flake the mackerel, add to the pan along with the chopped herbs and season again.

4      Season the inside of each courgette and drizzle with a little oil. Divide the mixture evenly between the courgettes then drizzle 1 tablespoon of water over each half. Roast in the oven for 20 minutes until the courgette is tender. Garnish with a few extra sprigs of herbs and serve with a wedge of lime.

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