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	Stuffed Courgettes Serve as a starter or accompany with a parsley sauce and potatoes for a light meal. 4 medium courgettes 2 tbsps olive oil 1 finely chopped onion 4 oz grated carrots 1 tbsp paprika 1 tsp cumin seeds 1/4 tsp tumeric 4 oz creame coconut grated 1. wash the courgettes and cut in helf length wise 2. Using a teaspoon remove the flesh leaving about .6cm shell 3. chop the flesh finely 4. heat oil and saute onions for a few minutes 5. add carrots, flesh and spices and cook, stirring frequently for a further 5 mins 6. remove from heat and stir in the coconut 7. divide the mixture between the courgette shells 8 place in a greased ovenproof dish and cook in oven 190 for 45 mins serve immediately Recipe from Karina Wells