4 small courgettes
4 small new potatoes
4 small tomatoes
1 finely chopped leek
1 finely chopped onion
Remove the top of the courgettes and scoop out the middle.
Chop and sweat in olive oil with the chopped leek half the onion and a little garlic.
Poach the courgette and its lid in chicken stock and olive oil. Cool and stuff courgette with the mixture.
Bake the potatoes in their skins for about an hour. Remove the potato tops and scoop out the middle.
Sweat the rest of the onion in olive oil and when soft add the potato more olive oil and some chopped chives. Spoon the mixture into the skins. Replace the lid.
Cut the top off the tomato leaving the stalk on.
Scoop out the middle lightly salt the inside and turn upside down to drain.
Stuff the tomato with layers of raw tomato basil and oven-dried tomatoes. Replace the lid.
Heat the vegetables in the oven with a little of the liquor in which the courgettes were poached.
Serve hot with a small salad and a drizzle of olive oil and balsamic vinegar.