Warm and wet. We might not like this so-called English ‘Summer’, but to the courgette plant, this is heaven. There’s a veritable pool party going on down in the patch. Their leaves are huge and lush. Their flowers are livid yellow and full of bees. And the fruit! The fruit is growing so fast you can almost see it. And so the annual glut of courgettes is in full swing.

Inevitably then, we are eating courgettes with every meal at the moment. Though I haven’t tried a courgette breakfast smoothie yet. One has limits…

Also bountiful (though not quite as effortless as the courgettes) are the Benevolent Farmer Brown’s lamb supplies. (BFB is the owner of the land on which I grow my veg.) His latest flock, which until recently has watched me quizzically whilst I weed is now ‘processed’ (I believe this is euphemism favoured by delicate butchers) and ready for eating. There’s a certain solemnity to this departure on the farm and more than a little soul-searching when I come to cook with his lamb. But it was reared with love, killed humanely and I reckon that if I can eat it with respect and care then I’ve done right by the flock. Besides, it’s a good thing to come face to face with the moral complexities of meat eating sometimes. It stops us getting complacent.

So, for supper we shall celebrate the bounty of the farm: the gorgeous lambs which grew side by side with the abundant courgettes.

(Incidentally, if you’d like to sample Turley Farm Lleyn Lambs then BFB is selling boxed half carcass – approximately 10 Kilos – for £80. Ready for collection from the farm – OX29 – end of August. Just call Ben on 07881 820415.)

Glut of courgettes with lamb
Courgettes stuffed with lamb

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Serves: 2

Courgettes stuffed with lamb

Make your courgette harvest the star of the show with this fragrant lamb stuffing.

  • 2 large courgettes
  • Slug olive oil
  • 300g lamb mince
  • 1/2 red onion, chopped
  • 2 cloves of garlic, crushed.
  • 1 tbsp fresh oregano
  • 3 tomatoes (or 8 cherry)
  • 50g feta
  1. Pre-heat the oven to 200C.
  2. Cut the courgettes in half lengthways and scoop out the seeds from the middle to create 4 courgette boats. Drizzle with olive oil and season with salt and pepper. Pop them on a baking tray and roast in the oven for 20 minutes.
  3. Meanwhile, brown the mince in a hot frying pan then remove with a slotted spoon and keep in a bowl to one side.
  4. Turn the heat down, add a dash of olive oil to the same frying pan then sweat the onion and garlic for 5 minutes.
  5. Return the mince to the pan then add the oregano, tomatoes and a splash of water (or red wine if you like). Allow the mixture to simmer for 15 minutes so it reduces to a thick, glossy sauce. Check the seasoning.
  6. After 20 minutes, remove the courgettes from the oven. Stuff each cavity with the mince mixture and top with crumbled feta. Return to the oven for a further 15-20 minutes then serve immediately.
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