Beat the Budget’s courgette boats
- 400g Butcher’s Selection British Pork Lean Mince (typically less than 5% fat)
- 3 courgettes
- 400g tin chopped tomatoes
- 90g torn mozzarella, excess moisture squeezed out
- Basil leaves, to serve (optional)
- STORE CUPBOARD
- 1tbsp rapeseed oil
- ½tbsp dried mixed herbs
- 1tbsp tomato purée
- 1tsp clear honey
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the rapeseed oil in a large frying pan on a high setting. Add the mince, roughly mashing with a spatula to distribute evenly across the pan. Cook for 5 mins until browned, stirring occasionally and continuing to break up the mince as it cooks.
Meanwhile, slice the courgettes in half lengthwise and use a spoon to scoop out the seeds. Put the seeds in a blender with the tomatoes and whizz to a smooth sauce.
Add the mixed herbs and tomato purée to the mince and fry for 1 min before pouring in the blended tomato sauce and honey. Simmer for 15 mins.
Fill the courgette halves with the pork mixture. Tear the mozzarella into small pieces and arrange on top of the courgette. Cook in the oven for 20-25 mins until the cheese is golden. Sprinkle with black pepper and garnish with basil leaves, if using.