Flying Saucer Brain Attack

Recipe Peter Chaplin  Photograph Aaron McLean

•  8 yellow scallopini, 5-6cm wide

• 1 clove garlic

• salt and ground black pepper

• 8 tablespoons olive oil

• 1 large red onion, finely diced

• 1 medium-sized carrot, finely diced

• 2 sticks celery, finely diced

• 4 cloves garlic, crushed

• 3 large tomatoes, cut into 2cm cubes

• 1½ cups dried apricots, sliced

• 1 cup walnuts, finely chopped

• 10 leaves fresh basil, roughly chopped

Pre-set oven to 175 degrees C (fan bake). Slice each scallopini through its centre to create 2 rounds. Carefully spoon out the seedy, pithy centre of both halves, forming a deep crater in the bottom half.

Rub inside of scallopini with the cut garlic clove, then brush with a little olive oil and season with salt and pepper. Place on a baking dish or tray.

Place a large pan over medium heat. Add remaining olive oil, onion, carrot, celery and crushed garlic. Cook until the onion is transparent. Add tomato cubes and cook for a further 3 minutes.

Add apricots, walnuts and basil. Cook for another  3 minutes. Gently mix ingredients and season to taste.

Spoon mixture into bottom halves of scallopini, slightly overfill, then place top halves over mix and gently compress. Bake in oven for 25-30 minutes. Serve on a bed of rice, couscous or quinoa.

Serves 4