1 courgette cut into 4 halves, scooped out the flesh leaving a little in the bottom of the courgette. Mixed the flesh with 1chopped shallot, chopped mushrooms, Ragu tomato sauce and chopped spinach. Mixed herbs, parsley, oregano, black pepper and rock salt. Cooked for 15 minutes on 200 C. Oiled the base of the container.
For the smoked haddock placed in the foil with milk and a little margarine, same herbs and cooked for 10 minutes with some of the stuffing for the courgette.
I had to cook the jacket potato in the oven as I can’t seem to get it how I like it in the AF. A perfect meal.
