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Beetroot and wild mushrooms baked in courgettes

Serves 4

4 medium courgettes, cut in half lengthways
1 medium onion finely chopped
200ml double cream
1 vegetable stock cube
50ml horseradish sauce
2 egg yolks
300g cooked beetroot, cut into 1cm dice
225g wild mushrooms
25g butter

Method
1 Preheat the oven to 160C/325F/Gas3.
2 Scoop out the middle of the courgette halves and blanch in boiling water for 2-3 minutes. Drain and arrange on a baking tray.
3 Melt a little butter in a saucepan, add the onion and gently cook without browning till soft.
4 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.
5 Add the egg yolks and whisk to mix in thoroughly.
6 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).
7 To finish, sauté the wild mushrooms in the butter and arrange in the centre of each tartlet. Serve with a watercress salad.

(from the “I love beetroot” website)

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