Makes 8 Farcis

Cut the bread into cubes, put in a bowl and mix with the milk. Set aside to soak.

Cut the tops off the courgettes and the tomatoes, keeping the lids. Using a spoon, carve out the centres of the courgettes and tomatoes – leaving about 1/2 cm thickness at the border. Season the vegetables with salt and pepper on the inside.

Chop up the tomato and courgette flesh and place into a bowl. Peel and slice the onion. Peel and crush the garlic.

Heat 1 tbsp of oil in a large frying pan and fry the onions for 4 minutes until soft. Add the garlic and cook for another minute, then add the chopped vegetable flesh with 1 tsp of salt and cook for 5 minutes over a high heat. After 5 minutes, add 50ml white wine and cook for another 5 minutes until most of the liquid has been absorbed.

Put the tuna in a large bowl and break up with a spoon. Add the cooked vegetables and mix.

Chop the capers and add to the tuna with the herbes de Provence, pesto or harissa, lemon juice and zest, parsley and egg. Chop up the soaked bread and fold through the filling. Adjust the seasoning with salt and pepper.

Spoon the filling into the tomatoes and courgettes, adding a good tablespoon on top so it sticks out of the vegetables. Cover with a lid.

Preheat the oven to 180°C fan.

Drizzle 2 tbsp olive oil in a large baking dish. Place the courgettes in the baking dish with 250ml white wine and bake in the preheated oven for 25 minutes.

After 25 minutes, add the tomatoes to the baking dish and bake for another 35 minutes, checking that the vegetables are soft in the end. You might want to add more wine or water to the dish during the baking if it dries out.

Serve the vegetables hot with rice or couscous or eat them cold.