Stuffed Onions

This is an unusual way of using up leftover rice and vegetables – I used onions, celery, green beans and green pepper. It would work equally well with leftover couscous. Hollowing out the onion is nowhere near as difficult as it sounds, with a little help from a curved serrated grapefruit knife and a long handled teaspoon.

Serves 2

Syn Free on Extra Easy

2 cups cooked rice and vegetables

4 onions

4 tbsp passata

salt and pepper

2 tsp paprika

1 tsp chilli flakes

Cut the top and bottom off the onion and peel. Make sure the onion can stand comfortably without falling over. Start off using the grapefruit knife and cut out the centre core. Once you've got a reasonably sized hole, use the teaspoon to scoop out the flesh, leaving the outer three of four layers and a 1 cm layer at the bottom. Boil the onion skins for 5-7 minutes until they start to soften.

Mix the rice and vegetables with the passata, salt, pepper, paprika and chilli flakes. Stuff the onions and bake at 230°C for 10 minutes or so, keeping an eye on them to make sure they don't burn. Reheat any excess rice and vegetable mixture in the microwave or on the stove and place on two plates. Put the onions on top of the rice mix and serve.