Greek Cheese-Stuffed Courgette With Dukkah

Boil a kettle and rinse your brown rice, then add it to a pot with your vegetable stock mix and plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain and return to the pot then cover with a lid until serving

While the brown rice is cooking, 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 (you'll use these later!) – these are your courgette boats

Chop the inner seeds roughly

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

Transfer the courgette boats to a baking tray (or two!) and fill them with the Greek stuffing

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

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

Once hot, add your pistachio nuts 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 crumb – this is your pistachio dukkah

Tip: Don't have a pestle & mortar? Pulse in a food processor instead!

Strip your mint leaves 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 and drained, add your dried cranberries and a pinch of salt to the pan and stir it all together until fully combined – this is your fruity brown rice