THE STUDENT VEGETARIAN COOK BOOK

venient if they weigh 8 ozl250 g or 4 oz/125 g each so that there will be one or two per person. Bigger ones are quicker to prepare but smaller ones usually have more flavour. They should be firm and glossy. The cheapest time to buy courgettes is in the autumn, when British-grown ones are in season. For 4.

• INGREDIENTS.

2 lbll kg

(preferably 4 or 8) courgettes

Salt, some of which should be nnely ground

4 eggs (size 2 or 3)

8 oz/250 g fresh unshelled or 4 ozlI 25 g frozen peas

I Ib/500 g ripe tomatoes

4 oz/125 g button mushrooms

I medium onion

3 gloves garlic

I green chilli

1 1/2 tablespoons olive oil plus a little extra for drizzling

Pepper

2 tablespoons tomato puree

2 oz/50 g Parmesan cheese

Large saucepan

Shallow ovenware dish about 12 inchesl30 cm long and 9 inchesl23 cm wide

• METHOD .

Trim the ends from the courgettes and wash; pare off any brown streaks or blemishes if necessary. Put into the saucepan (you may have to trim a little extra from the ends of large ones to make them fit). Add just enough water to cover and if2 teaspoon salt,bringtothe boil and boil 8 oz/250gcourgettes for 11-12 minutes, 4 ozlI 25 g ones for 8 minutes. Take care to time them, since it is not as easy as with most other vegetables to tell when they are cooked: they should be tender when pricked with a knife, but as they are fairly soft to start with, this is notvery helpful. Ifyours arebetweenthe sizes given, you will not go far wrong if you boil them for IO minutes.

2 Drain the courgettes and leave until they are cool enough to handle. Slice in half lengthways and hollow out the halves by cutting an oblong about 1/4 inch/5 mm from the skin along the sides, '13 inch/8 mm deep and '12 inchlI cm from the ends. Slide the knife gently under the cut section at one end and pull. The flesh (which is the part containing the seeds) generally comes away easily in one strip. Tum the hollowed-out shells upsidedown to drain; chop up the strips offlesh and set aside forthe filling.

3 Hard-boil the eggs: cover with water, bring to the boil and boil for 12 minutes. Dip into cold watertocool. Shell the peas if necessary, cover with slightly salted water and boil fresh ones for 5--8 minutes or until tender, frozen ones for 3 minutes. Drain.

4 Peel and chop the tomatoes, discarding the hard cores. Trim the stems of the mushrooms, wash, dry and chop fairly finely. Peel and finely chop the onion and garlic. Keepeach vegetable separate. Cut off the stalk end of the chilli and discard the seeds and white inner pith. Dicethe flesh as finelyas possible. Do not rub your eyes while handling it and wash your hands directly afterwards (or wear polythene gloves). Shell and chop the hard-boiled eggs.

5 Fry the onion in the oil over low heat, stirring often, for 8-10 minutes or until soft but not brown. Add the garlic and fry for 3-4 minutes more; 'add the chilli and tum in the oil; add the mushrooms and continue frying, stirring frequently, for 5-7 minutes. Put in the tomatoes and cook for 7-10 minutes or until liquified, pressing out the lumps of flesh against the sides and bottom of the pan. Season lightly with salt and more moderately with pepper, stir in the tomato puree and continue cooking for 3-4 minutes. Drain the chopped courgette flesh and add with the eggs and peas. Stir and remove from the heat. Unless you are preparing the dish in advance, pre-heat the oven to 400°F, 200°C, Gas Mark 6.

6 Finely grate the Parmesan. Arrange the drained courgette shells (which will have exuded quite a lot of liquid) in the ovenware dish. Spoon the filling overeach; as there is a lot, you can pile it quite high. If you are preparing the dish ahead of time, allow the filling to cool. cover with foodwrap and store in the refrigerator until needed. Sprinkle the Parmesan evenly over the top, drizzle with a little extra oil and bake for 10 minutes or until the cheese is crisp and golden. (If you make it in advance, remember that although baking takes only 10 minutes, you will have to allow extra time forthe oven to heat.)