Greek Cheese-Stuffed Courgette W. Fruity White Rice & A Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice your courgette[s] in half lengthways then scrape out the inner seeds using a teaspoon – these are your courgette boats

Chop the inner seeds roughly

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Peel and chop (or grate) your garlic

Crumble your Greek cheese into small pieces

Combine the chopped courgette and chopped garlic in a bowl with the crumbled Greek cheese, honey, chilli flakes (can't handle the heat? Go easy!) and panko breadcrumbs

Season with a pinch your salt and pepper and give everything a good mix up – this is your Greek cheese stuffing

Transfer the courgette boats to a baking tray and fill them with the Greek cheese stuffing

Tip: Cooking for 4? Use 2 trays!

Add a drizzle of vegetable oil and put the tray[s] in the oven for 12-15 min or until the courgette has softened and the Greek cheese stuffing is golden – this is your Greek cheese-stuffed courgette

While the courgette is cooking, add your white long grain rice, vegetable stock mix and 225ml [300ml] [450ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your pistachio and coriander seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer to a pestle & mortar

Add your ground turmeric and a pinch of salt to the pestle & mortar and grind to a fine crumble – this is your pistachio dukkah

Strip your mint from their stems and chop them finely, discard the stems

Combine the chopped mint and natural yoghurt in a bowl and give everything a good mix up – this is your mint yoghurt

Once the rice is cooked, add your dried cranberries and a pinch of salt to the pan and stir it all together until fully combined – this is your fruity rice