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food ...

A perfect dish for late summer evenings, filled with flavour and quick to make

Serves: 1
Prep time: 10 mins
Cooking time: 30 mins

100ml vegetable stock
3 tomatoes
100g aromatic basmati rice
1 clove garlic, finely chopped
½ red onion, finely chopped
1 tsp caster sugar
½ bunch of dill, finely chopped
½ bunch of mint, finely chopped
½ green pepper, finely diced
2 maris piper potatoes
½ tsp salt

Method

Slice the tops off the tomatoes and hollow out with a spoon. Add the flesh to the vegetable stock and set aside.

Mix the rice, garlic, onion, sugar, dill, mint, green pepper and salt and boil using the stock (adding little by little until the rice is cooked). Then, stuff the tomatoes with the rice until full, and replace the tops.

Peel the potatoes and cut in wedges. Place the stuffed tomatoes and potato wedges on a baking tray. Pour any leftover stock on to the tray so the steam will cook the potatoes. Cover with aluminium foil and place in the oven at 180C/gas mark 4 for around 15 minutes. Then take the foil off and roast for another 15 minutes.

Take the tray out of the oven and let it cool. Transfer to a plate, drizzle with olive oil, and serve.