Beef Mince Stuffed Tomatoes & Grilled Asparagus

Preheat the oven to 240°C / fan 220°C / gas mark 9. Finely dice the shallot and finely chop or crush the garlic cloves.

Cut the tops off the tomatoes, then carefully scoop out the seeds and a little of the flesh, being careful not to break the skin. Set the tops, seeds and pulp aside. Place the tomatoes onto a lined baking tray.

Heat a medium frying pan with 1 tsp oil over medium heat. Cook the shallot for 3-4 mins, stirring occasionally, until softened.

Add the garlic, tomato paste and smoked paprika. Season with sea salt and fry for another 2 mins, then remove from the heat and leave to cool for 2-3 mins.

Combine the rice and beef mince in a large bowl, then add the cooled shallot mixture. Season with sea salt and mix well. Fill the tomatoes with the beef mixture until doming at the top. Set aside any remaining mixture.

Bake the stuffed tomatoes for 15-20 mins, until the beef is cooked through. Use a meat thermometer to check the centre of the filling reaches 71°C (160°F) for safe consumption.

Meanwhile, add the tomato tops, seeds, pulp and any remaining beef mixture to a medium saucepan over medium heat. Season with sea salt and cook for 10-12 mins, until the tomatoes break down into a sauce.

Heat a dry frying pan over medium heat. Toast the pine nuts for 2-3 mins, tossing regularly, until golden. Remove and set aside.

Halve the asparagus widthways. Add 1 tsp oil to the pan and fry the asparagus for 4-5 mins, until charred and slightly softened.

Spoon the tomato sauce onto plates and top with the baked stuffed tomatoes. Garnish with the asparagus and toasted pine nuts. Serve the Italian mixed leaves on the side.