CELEBRITY chef Nigel Smith, of the Feilden's Arms, Mellor Brook, continues his series of recipes for Lancashire Evening Telegraph readers with a special vegetarian recipe which meat-eaters will also enjoy.

Vegetarian Stuffed Tomato

Ingredients:

1 beef tomato

Splash of olive oil

Good bunch of basil

1 courgette

1 red pepper

1 green pepper

1 finely chopped shallot

1 mozzarella ball

2 cloves garlic

Seasoning

For basil pesto:

Good bunch of basil

6oz roasted pine nuts

3 cloves crushed garlic

Half a pint of olive oil

4oz parmesan cheese, grated

Squeeze of lemon juice

Seasoning

Method

Pour splash of olive oil into pan with shallot, garlic and peppers. Cook for 2-3 minutes without colour. Take beef tomato and place into boiling water. Count to 10 and place into cold water, which must be fresh.

Peel tomato, cut off top and scoop out centre. Keep tomato mixture and add to pepper, shallot and garlic. Remember not to use skin. Place mozzarella ball under grill to warm through. While it is warming, add chopped basil, seasoning and courgette to the pan and cook for a further 2-3 minutes.

Place mixture into bottom of tomato and place mozzarella cheese on top. Place the tomato lid back on and bake in the oven for three minutes until warmed through. Place on to plate and serve with basil pesto. To make the pesto, whisk all ingredients together until they are of the required consistency, then add olive oil. Nigel recommends the dish (pictured above) is enjoyed with a Chilean red wine.

Readers' Recipes

THIS week's reader's recipe was submitted by 85-year-old Mrs Gladys Walmsley, of Padiham Road, Sabden, and originates from an elderly lady in Dorset, where Mrs Walmsley's son lives. Mrs Walmsley regularly bakes Dorset Drizzle Cake, and it is enjoyed by, among others, her daughter, Mrs Janet Troilett (pictured), of Sydney Avenue, Whalley.

Dorset Drizzle Cake

Ingredients: 9oz self raising flour; 4oz mixed fruit; 1 egg; 5oz margarine; 5oz sugar; 1 tbsp syrup.

Icing: 4oz icing sugar; 3 tbsp lemon juice

Melt the margarine, sugar and syrup slowly. Add the flour and fruit. Add the egg and mix well.

Spread the mixture in a swiss roll tin, lined and greased. Bake for 25-30 minutes on the middle shelf at 180C (355F).

Mix the icing sugar and lemon juice to a smooth cream. Prick the cake and spread the icing over the cake, straight from the oven.

Do you have an even more delicious recipe than Mrs Walmsley's? Sweet or savoury, sta rter, main course or pud, we want your favourite dish. Send details to Readers' Recipes, Lancashire Evening Telegraph, High Street, Blackburn, BB1 1HT, including your name, address and telephone number.