Beetroot And Wild Mushrooms Baked In Courgettes

Method

Preheat the oven to 160C/325F/Gas3.

Scoop out the middle of the courgette halves and blanch in boiling water for 2-3 minutes. Drain and arrange on a baking tray.

Melt a little butter in a saucepan, add the onion and gently cook without browning till soft.

Add the cream and warm through before sprinkling on the vegetable stock cube and stirring until dissolved. Stir in the creamed horseradish and allow to cool.

Add the egg yolks and whisk to mix in thoroughly.

Divide the beetroot between the hollowed out courgettes and pour on the cream mixture. Bake at 160C/325F/Gas3 until the cream has set (approx 15 minutes).

To finish, sauté the wild mushrooms in the butter and arrange in the centre of each tartlet. Serve with a watercress salad.