Mushroom Stuffed Courgettes

Meanwhile, peel and finely chop your shallot and garlic and chop your mushrooms into roughly 1cm pieces. Chop your cherry tomatoes in half.

Add 1 tbsp of olive oil to a frying pan on medium heat and add your shallot, cook for 3 mins before adding the garlic and cooking for a further minute. Add your mushrooms to the pan with ¼ tsp of salt and a good grind of pepper and cook for 5-7 mins or until all the liquid has been absorbed back into the mushrooms.

Take the pan off the heat, add your crème fraîche to the pan and stir through. Spoon your mushroom mixture equally into each courgette boat.

Mix your breadcrumbs and grated hard Italian cheese together and sprinkle the mixture on top of the stuffed courgettes. Grind over some black pepper, and put in the oven to cook for 15-20 mins or until the crusts are lovely and brown.

In the meantime, add your tomatoes to a separate baking tray, drizzle over half your balsamic vinegar, 1 tbsp of olive oil, ¼ tsp of salt and a good grind of pepper and put in the oven to cook for 8-10 mins.

While your courgettes and tomatoes are cooking, mix the rest of your balsamic vinegar with 1 tbsp of olive oil. Add this to your baby spinach and toss it together.