My early Summer: Stuffed tomatoes with wild garlic and Poitou Charente

Red ripe tomatoes are the epitome of Summer to me.  The bright red and the fresh taste.  Joy, especially when another colour, or colours, come along to increase the excitement.

In this recipe I'm using large red and yellow varieties, together giving that summertime feel-good factor.  With the wild garlic, nothing goes unused, and if you fine it a little limp on your return to the kitchen, just leave the tips of the stalks in a glass of water for 30 to 40 minutes and it will be just as luscious as when you bought it. 

Any small pasta can also be used for this recipe, I've used orzo because it was readily to hand.  Green lentils or black eyed beans could be used too, but if using the latter, only use half the amount and roughly chop them before they are put in the mix.

This recipe also works particularly well with fresh mint instead of flat leaf parsley and if this is your herb of choice, add the same amount as you would parsley, but also add a half teaspoon of dried as well.  It give this dish a little heat, so great as a dinner dish.

The proportions are just right for a main for two or a starter for four people.

Ingredients:

• 4 good sized tomatoes ("topped" and contents removed)
• Knob of salted butter
• 2 tablespoons of extra virgin oil
• 6/7 sprigs of wild garlic, including flowers (stalks and flowers, finely chopped and separated from the leaves, which are chopped more roughly)
• half a medium white onion, finely chopped
• half a yellow courgette, chopped into quarter-inch cubes
• 4 tablespoons flat leaf parsley, finely chopped
• 6-7 tablespoons of cooked orzo pasta (cold)
• Pinch of salt
• 4oz of good semi-hard sheep or goats' cheese (I've used Poitou Charente) (chopped into quarter-inch cubes

In a frying pan over a medium heat, melt the butter and add the olive oil.  Add the wild garlic stalks and flowers along with the onion.  Heat through and then add the courgette and continue to cook until the mixture is slightly softened, leaving the onion with a little crunch.  Set aside and leave to cool.

Meanwhile preheat the oven to 170 degrees centigrade.

Place the tomatoes on a baking sheet lined with kitchen foil, dull side up.

In a large bowl add the cooled vegetables and the remaining ingredients, combine well, ensuring the orzo pasta are still separate rather than clumped together.  Then, using a dessert spoon, add the filling to the tomatoes and place in the oven for approximately 30 minutes.
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Serve with salad and/or with grilled fish.  This time around, I've served with sprouting broccoli and chilli flakes.