- 250g pouch rice with mushrooms (Uncle Ben’s or Rizazz)
- 3 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 4 large tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 courgette
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.
Make some juice
Don’t waste the pulp you remove from the tomatoes. Whizz in a food processor, then press through a sieve. Season with a little salt and pepper and pour into a glass with plenty of ice, with or without a slug of vodka.