Provençal stuffed vegetables (Petits farcis)

1. Heat the oven to 190 °C. Cut the tops off the tomatoes, halve the courgettes and the peppers and hollow them all out – set the scooped-out flesh aside.

2. Soften the finely chopped onion, the garlic and the scooped-out vegetable flesh in olive oil.

3. Add the minced pork and fry until white, then season with salt and pepper.

4. Off the heat, stir in the egg, half the breadcrumbs and the chopped parsley.

5. Fill the vegetables with the mixture, scatter the tops with the remaining breadcrumbs and grated gruyère and drizzle with olive oil.

6. Bake for about 35-40 minutes until the vegetables are tender and the tops are golden.

Tip: A summer classic of Nice and Provence – several vegetables in one dish. It is best warm rather than hot. Use up leftover roast or sausage in the stuffing too. A fresh salad makes it complete.