Mushroom Stuffed Courgettes with Balsamic Tomatoes and Spinach

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

Add a splash of olive oil to a frying pan on medium heat and add your echalion shallot , cook for 3 mins before adding your garlic and cooking for a further minute. Add your mushrooms to the pan with a pinch of salt and a good grind of black 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 the crème fraîche to the pan and stir through. Spoon your mushroom mixture equally into each courgette boat.

Mix the panko breadcrumbs and grated hard Italian cheese together and sprinkle the mixture on top of your stuffed courgettes. Grind over some black pepper and put in your 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 the balsamic vinegar, a splash of olive oil, a pinch of salt and a good grind of black pepper and put in your oven to cook for 8-10 mins.

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