Gardeners and allotment holders are now harvesting a plethora of squashes, courgettes and marrows that are swelling into all sorts of fascinating shapes and sizes. But what do you do with them all?

One positive way of using these autumn vegetables is to stuff them with a tasty filling and bake until done. Serve with baked onions or shallots and perhaps a few roast potatoes and you will have a dish to that certainly keeps out the cold.

It looks good too . . .

You will need n Four medium-sized round courgettes n 1lb (450g) minced pork n A teaspoon of coriander powder n A teaspoon of ground cumin n A teaspoon of ground turmeric n One piece of fresh ginger size of a walnut – chopped n 1oz (25g) pine nuts n A teaspoon of olive oil n Two cloves of garlic – chopped fine n Half an apple, finely chopped n Handful of fresh coriander – chopped fine n Juice of half a lemon Method n Turn the oven to 180C, 400F or gas mark 6.

Slice the top off the courgette, scoop out all the seeds and rub oil inside and all over the skin, then place on a baking tray.

Place the minced pork into the frying pan, along with a little oil, and cook over a high heat until it begins to brown. Then throw in the garlic, ginger and spices and stir until appetising aromas begin to develop.

Add everything else, including the lemon juice, stir well, pour in about a quarter of a glass of water, and allow to cook until the apple chunks begin to soften.

Spoon the mixture into the courgette; place the lid on the top and cook in the oven for at least 20 minutes, perhaps more. When the filling begins to bubble and the surface of the courgette begins to brown — it’s done.