Instructions: Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.

Cut the courgettes in half lengthways.

Bring a deep pot of salted water to the boil and add the courgettes.

Boil for 5 minutes or so until they are translucent and tender enough to take the point of a knife easily.

Drain and cool slightly.

Scoop out the seedy inside of the courgettes with a spoon removing just enough to make a shallow hollow.

Cut the bread into tiny cubes barely 1cm square.

Melt the butter in a frying pan over a moderate heat and when it has begun to sizzle add the cubes of bread.

Cook for a few minutes on each side until golden and crisp.

Remove and drain on kitchen paper.

Cut the cheese into small pieces and stir it into the croutons with the chopped chilli.

You will not need salt or pepper.

Stuff the courgettes with the bread and cheese goo and bake in the oven for 20 minutes until the cheese has melted.

The milder blues soft or semi soft are best for this dish. Roquefort would be a little too powerful. The chilli is not essential but I think a worthwhile addition.

Serves 2

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