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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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3 courgettes, peeled and cut into three

olive oil

3 cloves garlic, minced

1 small onion, minced

75g chestnut mushroom, finely minced

1 tbsp soy sauce

1 tsp rice wine

1 tsp RoniB's Kitchen Black Bean Chilli Oil

Salt and pepper, to taste

Toasted sesame oil

Watercress, optional

How to

  1. Scoop out courgette flesh to create a hole in the middle. Make sure the base is flat so it can stand on its own.

  2. In a shallow pan, heat oil.

  3. Saute garlic and onion until fragrant.

  4. Add the chestnut mushroom and courgette flesh. Cook until soft.

  5. Meanwhile, pre-heat oven to 180C and oil the bottom of a baking dish.

  6. Oil or butter the cored courgettes, set aside.

  7. Back in the pan, season with soy sauce, rice wine, and black bean chilli oil.

  8. Add salt and pepper to taste.

  9. Finish with a drizzle of toasted sesame oil

  10. Remove from heat.

  11. Stuff cored courgettes with cooked mixture and bake for about 20-25 minutes of until courgette casing is cooked.

  12. Top with watercress, if using. Drizzle more Black Bean Chilli Oil.

A simple yet elegant dish that makes the courgette the star ingredient. Tasty little starter.

Stuffed Courgettes

4-6 servings