Stuffed tomatoes

Boil the cous cous 150ml of boiling water per 100g cous cous. Add in the stock and garlic, allow to cook through on a low heat for 10-15 minutes

Hollow out the tomato, chop the onion and carrot. Put the tomato to one side, add the onion and carrots to a frying pan with some oil and allow to soften.

Add the cooked cous cous to the veg and load the tomatoes adding in grated cheese as you go. Cover in oil and put in a preheated oven at 180 degrees for 40 minutes.

Remove from the oven and serve with veg chips and basil.