Impress your guests with these flavourful courgettes. Cook them on the barbecue or in the oven.

Ingredients:
4 medium courgettes
2-3 cloves garlic, finely chopped (or use lazy garlic)
2 Echalion shallots
400g chestnut mushrooms
2-3 tbsp low fat crème fraiche
50g panko breadcrumbs
50g cheddar cheese, grated
Olive oil
Salt and black pepper

Method:
1. Cut the courgettes in half lengthways and scoop out the seeds. Pop them on a baking tray, drizzle with a little olive oil and roast for 15 minutes in the oven at 180°C (fan 160°C/gas 4) or place straight on the barbecue. Remove whilst you make the filling.

2. Turn up the oven temperature to 200°C (fan 180°C/gas 6).

3. Pour a drizzle of olive oil into a frying pan then add the finely chopped shallots and cook for four minutes. Add the garlic and cook for another minute.

4. Chop the mushrooms into small pieces and add to the pan with some salt and black pepper. Cook until all the liquid from the mushrooms has been cooked out.

5. Take off the heat and add 2-3 tbsp of crème fraiche to make a creamy sauce. Add more if needed.

6. Divide the mixture between the courgettes.

7. Mix the cheese and panko breadcrumbs. Sprinkle over the courgettes, season and put on the top shelf of the oven. Cook for about 15 minutes until the cheese has melted and browned. Alternatively, pop back on the barbecue until the courgettes look cooked and the mixture is bubbling.

8. Enjoy with other barbecue favourites or with a fresh salad.