PROVENÇAL STUFFED VEGETABLES

SERVES 6

30 MINUTES PREPARATION TIME

40 MINUTES COOKING TIME

6 small round zucchini (courgettes) (see note )

6 small brown onions, unpeeled

½ a bunch of parsley

½ a bunch of basil

500 g (1 lb 2 oz) confit pork cheeks

4 garlic cloves, finely chopped

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon fennel seeds

2 tablespoons finely grated parmesan cheese

Salt and pepper

Olive oil

THE VEGETABLES

Slice the lids off the top of the zucchini and onions and trim their bases so they stand upright. Scoop out their insides with a melon baller or teaspoon, leaving a 5 mm (¼ inch) border.

THE STUFFING

Finely chop the zucchini and onion flesh with the parsley and basil and transfer to a bowl. Shred the pork cheek meat and add it to the zucchini mixture with the garlic, cinnamon, cumin, fennel seeds and parmesan. Mix to combine and season.

COOKING

Preheat the oven to 180°C (350°F/Gas 4).

Stuff each vegetable with some filling then top with the lid. Place on baking trays, drizzle with a little olive oil and bake for 35–40 minutes, or until the vegetables are tender.

NOTE

If round zucchini are unavailable, you can either substitute with medium-sized long zucchini or similar-sized round vegetables such as small pumpkins (winter squash), but you may need to adjust cooking times accordingly.