(feeds 4)


4 beef tomatoes

2 courgettes – finely diced

2 red peppers – finely diced

75g white button mushrooms, finely chopped

1 clove garlic

salt & pepper

oil for frying

400ml double cream

150g grated gruyere

50g extra cheese to top the dish

25ml red wine vinegar

75ml extra virgin olive oil

handful of rocket


1. skin the toms by plunging in boiling water, then into ice-cold water

2. when skinned, slice off the top and scoop out the insides, be careful not to break the flesh. Retain the middle. Season the inside well

3. put the cream in a heavy bottom pan, bring slowly up to the boil and then reduce the volume by half

4. meanwhile, gently fry the courgette, pepper and mushrooms in a little oil with the garlic

5. when the cream has reduced add the cheese and stir until it melts

6. remove from the heat and fold in the veg, divide between the toms, top with remaining cheese, sit the lids on top and bake at 160C, until the cheese melts

7. to make the dressing press the tom inners through a sieve, season, add vinegar, then whisk in the oil, toss the rocket in the dressing

8. to serve simply sit the toms on top of the dressed leaf