Instructions: Preheat oven to 220c/425f/Gas 7.

1 For the Stuffed Courgettes: Halve the courgettes lengthways, scoop out the middle using a teaspoon and chop the removed flesh.

2 Heat 1 tbsp olive oil in a wok. Add the chopped onion and cook gently until softened. Add the lardons and cook for 2-3 minutes. Add the chopped courgette and cook for one minute, season with salt, add the chervil and breadcrumbs and cook for a further 3-4 minutes.

3 Add 1 tbsp olive oil to a small roasting pan or ovenproof frying pan and heat on the hob. Add the courgette shells skin-side down, cook for 2-3 minutes and fill with the breadcrumb mixture.

4 Transfer the pan to the oven and cook for 8-10 minutes, or until cooked through and browned. Serve the courgettes on a plate.

5 Place the tomato in a bowl, add 1 tbsp olive oil, lemon zest and 3 tbsp chopped coriander, season and mix together. Serve in a shallow dish.

6 For the Kebabs: Place the yoghurt in a bowl. Add the lemon juice, turmeric, ground coriander, ground cumin and 3 tbsp chopped coriander, season and mix together. Cube the chicken, add to the yoghurt mixture and stir to coat. Heat an ovenproof griddle pan.

7 Thread the chicken onto two skewers, add to the pan, drizzle over 1 tbsp

olive oil and cook for 3-4 minutes. Put the pan in the oven and cook for 10-12 minutes, or until cooked through.

8 Heat the butter in a saute pan. Add the potato slices, arrange in a fan

shape and cook for 3-4 minutes, until lightly browned on the base.

Cook for a few minutes on the other side, until cooked through and browned. Season. Slide the potatoes onto a plate and sit the kebabs on top.

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