Autumn, for me, is about slowing down the cooking. I want nourishing food; the caramelised sweetness of roasted fruits or vegetables, hearty stews and warming spices. This recipe of stuffed globe courgettes with lamb, cinnamon and rice ticks all of the necessary cold-month boxes. The globe courgettes, which could just as easily be curvy squash, mini pumpkins or long marrows, are baked and then filled with a flavourful mixture of minced lamb slowly cooked down with onions, garlic and a sprinkle of cinnamon. They are so easy to prepare and make the perfect weekend supper.
I’m linking this post up to Simple and in Season, this month hosted by Nazima at Franglais Kitchen as well as to Herbs on a Saturday at Lavender and Lovage as the fresh mint on top of these little globes is essential!