Beef and rice-stuffed courgettes

1 Slice courgettes in half lengthwise. Use an apple corer or a small knife to scoop out flesh, leaving a 5mm border.

2 Combine remaining ingredients except diced tomatoes in a large bowl. Fill courgette shells with beef mixture.

3 Place courgettes in a single layer in a large deep frying pan. Top each courgette with other half. Pour over tomatoes. Fill pan with cold water until courgettes are just covered. Bring to the boil over a medium-high heat. Reduce heat to low. Cook, partially covered, for 45 minutes or until tender.

4 Divide courgettes among serving dishes. Pour over a little tomato broth.