Tuscan Stuffed Courgettes with Tomatoey Cassoulet

In the meantime, prepare the other ingredients. Cut the onion in half through the root. Peel and chop into ½cm pieces. Peel and grate the garlic (or use a garlic press). Separate the parsley leaves from the stalks. Finely chop the stalks and roughly chop the leaves (keep them separate).

Roughly chop the courgette your scraped out in step 1. Roughly chop the walnuts. Rinse and drain the cannellini beans in a colander.

Remove the sausage meat from it's skin and put it in a bowl with half the hard Italian cheese, wholegrain mustard and half your parsley leaves. Add a pinch of salt and a grind of pepper and mix it all together with your hands.

Once the courgettes have cooked for 10 mins and are removed from the oven, shape the sausage mixture into long pieces (to fit in their courgette cavities), then stuff the courgette halves with the mixture (see picture)! Pop your filled boats back in the oven to cook for 15 mins.

Meanwhile, make the cassoulet! Pop a frying pan or wide bottomed saucepan on medium heat with a drizzle of oil and add the onion. Cook for 4 mins then add the chopped courgette pulp with a good pinch of salt and a grind of pepper and cook for another 3 mins. Add the parsley stalks, garlic, oregano and smoked paprika and cook for another minute before adding the chopped tomatoes. Refill the tomato tin(s) a quarter with water and pour this in too. Add the cannelini beans and stock pot.

Bring the mixture to the boil and make sure the stock pot has dissolved. Cook the cassoulet for 10 mins until rich and tomatoey. Stir occasionally to stop it sticking.

While your cassoulet cooks, mix the breadcrumbs with your remaining hard Italian cheese, a pinch of salt and a grind of pepper. Add some olive oil (the amount is specified above) and stir together.

When your stuffed courgettes have cooked for 15 mins (the sausage is cooked when no longer pink in the middle), remove it from the oven and pre-heat your grill to high. Sprinkle the breadcrumb mixture on top of the stuffed courgette boats and pop under the grill for a couple of mins, or until golden brown.