Hot cheezy filled courgette halves
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For  this  recipe  you  either  need  a massive courgette/zucchini (my boss
gave  me  one  that  was 13 inches long grown in his own garden!) or you'll
need  a  marrow  of  some  sort.  If  you do use some kind of marrow you'll
probably  need  to steam it for a while beforehand as they take much longer
to cook.

2 medium	onions
3 cloves	garlic
1 red		chilli (we used two actually:-)
1 tbsp		Stilton style Scheese (I guess some of you may have
					trouble finding this one:-)
the insides	of the courgette you are filling
3 tbsp		yeast flakes
1 tsp		black pepper
1 cup		vegetable stock (I used Vecon and water)
1/2 cup		corn
2 tbsp		tomato puree
1 tbsp		shoyu/soya sauce
3 tbsp		sunflower seeds
1 tsp		oregano
2 		bay leaves
1/2 cup		soya mince/TVP granules or flakes

Fry  the  onions,garlic,chilli  in  a  little oil or water. Add the scooped
out  insides  of  the  halved  lengthways  courgette, making sure you leave
enough  in  the  courgette  that it holds its shape. Simmer with the lid on
for  about  five  minutes. Add the vegan cheese, yeast flakes, oregano, bay
leaves,  black  pepper,  stock,  sunflower  seeds  and  soya  mince. Simmer
uncovered  for  about  fifteen  minutes  until  most  of the water has been
absorbed.  Add  the  corn,  then  the tomato puree/paste and the shoyu. The
mixture should now be quite thick.

Place  the  courgette  halves  in a large baking dish. Fill the baking dish
with  about  an inch of boiling water. Scoop the filling into the courgette
halves so that the mixture is eventually heaped high in the courgette base.

Bake in a pre-heated oven (180 deg C/350 deg F) for about half an hour.