Slice off the tops of 4 large or 6 medium-sized ripe but firm tomatoes and remove the pulp and seeds*. Set aside in an oven dish.

Dry-fry 2 tbsp pine nuts until golden. Set aside in a small bowl. Finely chop 1 onion and fry in 2 tbsp vegetable oil till lightly golden. Add 250g ground lamb, beef or veal and let colour.

Sprinkle in 1 tsp salt, 1 ½ tsp cinnamon and ½ tsp allspice and stir to combine. Add in the pine nuts, 1 tbsp chopped raisins, and a handful of finely chopped parsley and/or mint.

Stuff the tomatoes with the meat filling and cover with the tops. Add a little water to the bottom of the dish and bake for around 30 minutes at 180c. Makes 3-4 servings.

Serve with rice and ratatouille.

* Rather than discarding the pulp and seeds, purée using an immersion blender and add to a tomato sauce.