allow them to stand. Then cut of the tops which will be placed back on top later. Next spoon out the seeds and fleshy filling. Chop up some mushrooms a sauté in a pan with some oil, season with salt and pepper, then add some double cream and cook for a few minutes. Leave to cool then spoon the mixture into your tomatoes, replacing the tops.

Stuffed aubergines
First of all, wipe the aubergine and trim off the stalk end, then use a sharp knife and cut it lengthways. Now arrange the slices of aubergine in rows on the baking sheet then brush each slice lightly with olive oil and season with salt and pepper. Pop them into the oven on a high shelf and let them pre-cook for 15 minutes, by which time they will have softened enough to hollow out most of the flesh. Mix the flesh with some diced tomatoes, chives and olive oil.Then divide the mixture between the courgette cases and bake them in the oven for about 10 minutes.

Stuffed courgettes
Cut the courgettes in half length ways an then cook in boiling water for 4 minutes, then rain. Then using a spoon hollow out most of the flesh from each. Next slice up some peppers, cutting each side off, leaving the seeded middle (use a mixture of peppers to add colour). Get rid of any white still left on your slices, then dice. Heat in a frying pan with a little oil for a few minutes then leave to cool. Then divide the mixture between the courgette cases and bake them in the oven for about 10 minutes.