This was inspired by a dinner we prepared at Stickybeaks supper club a few months ago. Instead of bomb courgettes, I used normal long courgettes, and instead of exciting fennel-flavoured Italian sausage diluted with breadcrumbs, I used a pack of Taste the Difference Lemon and Herb sausages from Sainsbury's. It was a little faster and not quite as wonderful, but still lovely. We served it with some leftover BBQ rice from Wednesday's dinner of grilled butcher's beefsticks and corn on the cob, and some simply boiled broad beans, which are just coming into season.
- 2 large courgettes
- pack of 4 or 6 plump, high-quality sausages
- a small slice of bread
- a thick slice of Parmesan or smoked cheese
- a small sprig of rosemary
Preheat the oven to 200 C. Wash the courgettes and slice them lengthwise, then scoop out the inside seedy wet flesh with a small spoon. (You can eat it raw for a kind of cook's bonus snack, but it's not very interesting so I tend to send it straight to compost.) Lie the courgettes skin-side up in a shallow baking tray, drizzle with olive oil and roast for 20 minutes, until slightly softened, then remove from the oven and turn skin-side down, preferably wedged against each other in the tray so they can't fall over.
Whiz the bread, cheese and rosemary together in a hand blender. Squeeze out the contents of the sausages into the courgette shells, discarding the sausage skins. Season with black pepper and top with the flavoured breadcrumbs, then drizzle with a little olive oil. Roast for a further 20-25 minutes, until the breadcrumbs are crisp and golden, the courgettes are soft and the sausage-meat is cooked through.