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

1 Coarsely grate one sweet potato and cut the other into small dice. Halve one courgette, use a melon baller to scoop out the flesh and reserve.

2 Place the outer shells of the courgette in a pan of boiling water for about three minutes to blanch and drain.

3 Sit the courgette shells on a baking sheet and place in the oven for about five minutes to warm through.

4 Cut the remaining courgette into slices and blanch in a pan of boiling water for about two minutes. Then drain. Cook the sweet potato dice in a pan of boiling water until tender.

5 Finely chop the reserved courgette flesh and place in a bowl with the grated sweet potato, 1/2 chopped red onion, flour and season. Add enough beaten egg to bind.

6 Heat 1 tbsp vegetable oil in a frying pan. Add spoonfuls of sweet potato mixture to the pan and cook gently for a few minutes on both sides until golden brown and the potato is tender.

7 Drain the sweet potato cubes and add to a clean pan. Add 4 tbsp double cream and garlic, season and simmer.

8 Heat 1 tbsp vegetable oil in a wok. When the pan is hot, add the beef and stir fry quickly until browned and just cooked through.

9 Remove from the pan and keep warm. Add the chopped chilli to the wok with the remaining chopped onion and cook for a couple of minutes.

10 Add the cream, paprika, lemon juice and white wine vinegar and bring to a simmer. Then season.

11 Fill a courgette shells with the creamy sweet potato mixture. Fill the other courgette shell with some steak strips and pour half the sauce around the plate.

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