Take 6 medium/large ripe tomatoes (or you can mix and match with smaller tomatoes), slice off their tops, scoop out the flesh (and place in a bowl), sprinkle the insides with a little salt, place upside down on a board and set aside.

Meanwhile, fry an onion and 3 garlic cloves, chopped, in a little oil, and when translucent add 400g lean beef mince and stir fry till browned. Sprinkle on some ground nutmeg, cumin and allspice to taste. Add the tomato flesh, along with a heaping tablespoon of tomato concentrate and stir. Let reduce down till most of the liquid has evaporated and then add 1 cup cooked rice. Stir to combine, season with sea salt and pepper and transfer to a bowl.

Stuff the tomatoes with the beef mixture, pushing it down well (it is fine if they are heaping). Place the tomatoes in a deep baking dish, place their tops back on, drizzle with a little olive oil and bake in the oven (180c) for around 30 minutes.

Serve hot from the oven alongside more cooked rice.

Serves 6.