turkish-style stuffed tomatoes

If you're using uncooked rice, you will need to cook it. I'm not going to go into details as I am sure you have a favourite method. All I would say is cook them in vegetable (or chicken) stock to inject some extra flavour. Set aside to cool or use leftover cooked rice.

Slice a small lid off the top of each tomato, wide enough to get a teaspoon in. With a sharp knife or teaspoon, gouge out the tomato pulp and seeds, but making sure that the tomato is intact.

Turn the tomatoes upside down on a wooden chopping board to drain.

Save the pulp and any of the tomato juices. I sieve the pulp and press down on the seeds, keeping any of the juice. The seeds do release extra tomato flavour.

Gently fry the onion in the olive oil until soft but not browned (about 10 minutes).

Add the crushed garlic and stir. Cook for another minute or two.

Add the rice, reserved tomato juice, spices, sour cherries (or currants), pine nuts and the rice. Stir well to ensure that everything is well coated with spice.

Add a little tomato puree for extra tomato flavour, a splash of sherry vinegar and a pinch of sugar. If more liquid is required add a little vegetable stock or water (about a tablespoon or so), you probably won't need much.

Ensure that all of the rice is coated in the cooked spices.

Check the seasoning and adjust if necessary.

Set aside to cool and add a tablespoon of chopped parsley.

Preheat the oven to 180 C / Gas Mark 4.

Pack each of the tomatoes with the rice stuffing and perch each of the tomato lids on top.

Slop some water in a roasting tin or baking dish (about 1cm in depth). Place the tomatoes in the tin and drizzle over a shimmer of olive oil.

Bake for 20 to 25 minutes until they are softened and are beginning to collapse.

They are delicious served hot or cold.