@rimmersimon’s CHEESY STUFFED TOMATOES Serves 4 as a starter or 2 as a main Ingredients- 500ml double cream 3 garlic cloves, peeled and chopped 1 red onion, peeled and diced 2 courgettes, diced 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 150g chestnut mushrooms, sliced 200g gruyere, grated 1tbsp Dijon mustard 1tbsp toasted pine nuts 4 beef tomatoes To serve- 75g gruyere, grated Handful of baby rocket leaves Method- Pre-heat the oven to 180C. Place the cream and garlic in a saucepan and bring slowly to the boil, then turn the heat down and reduce by 1/3. Meanwhile fry all the vegetables in oil for 5-6 minutes to soften. Now add the cheese and mustard to the cream, mix to melt, then add the fried vegetables and pine nuts. Cut the top of the tomatoes, keeping the top to one side. Scoop out the seeds carefully with a spoon and discard. Make sure the tomatoes will sit in a dish, cut a little off the bottom if necessary to make it flat. Season the inside well with salt and pepper, then spoon in the filling. Add more grated cheese, put the tomato lid on and bake in the oven for 5-6 minutes or until the cheese has melted. Serve with the baby rocket leaves.