Crushed potatoes
A laid-back alternative to mash, you don’t even need to peel the potatoes for this
Stuffed summer tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g pouch ricewith mushrooms (Uncle Ben’s or Rizazz)
- 3 tbsp pesto
- 4 large tomatoes
- 2 courgettes
- 1 tbsp olive oil
Nutrition: per serving
- kcal375
- fat15g
- saturates3g
- carbs49g
- sugars10g
- fibre4g
- protein13g
- salt1.62g
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Mix the rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids.
step 2
Cut the courgettes into rounds and toss with the remaining pesto and the oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes are tender.
