The Courgette Glut

Not long now until plenty of courgettes appear on the scene, they do seem to be some thing of a "love or hate" vegetable.

Here is my recipe for courgettes with sausage meat stuffing. I realise a number of you will be saying "waste of a good sausage" particularly as I am using the delicious Korker www.korker-sausages.co.uk/
which I will write all about another time.

Heat the oven to 190 degrees
Skin 2 sausages and mix in 1/2 a chopped red onion, chopped herbs (I used garlic chives, sage and parsley) season
Halve 2 medium sized courgettes and remove enough of the flesh fill each half with sausage meat
Put the 2 halves back together and place in an oven proof casserole
If there is any remaining filling scatter it over the courgettes and a an additional courgette cut into chunks
Cover with 300ml of chicken stock
Bake in the oven for about 3/4 hour until the courgettes are tender
Serve with frozen peas

This recipe is even better with marrow as the flesh remains slightly firmer. A marrow will take about 1 1/2 hours.