• 8 large tomatoes
• 25g (3/4oz) butter
• 2 tbsp olive oil
• 1 small onion, very finely chopped
• 2 cloves garlic, crushed
• 50g (1 3/4oz) pine kernels
• 600ml (20fl oz) dry white wine
• 125g ( 4 1/2oz) Italian risotto rice
• 2 bay leaves
• Sprig of thyme
• 5 chestnut mushrooms, finely chopped
• Handful flat leaf parsley, roughly chopped
• Salt and freshly ground black pepper to taste

Slice the top from each tomato and reserve. Carefully scoop out the pulp and seeds from the tomatoes and reserve. Heat the butter and oil in a large pan, add the onion and cook for 10 minutes, until softened and beginning to colour. Add the garlic and pine kernels and cook them for 2 minutes. Pour 550ml wine into the pan and add the rice. Add the bay leaves and thyme. Bring it to the boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the mushrooms, parsley, tomato pulp and black pepper, then cook for 5-10 minutes until the rice is tender and the liquid absorbed. Spoon the rice into the tomatoes, pressing down well. Top with the tomato lid. Preheat oven to 200C/400F/gas mark 6. Place the tomatoes on a double thickness of foil, large enough to hold all of them and to form into a parcel. Spoon the reserved wine over, and fold the foil into a parcel. Place on a baking sheet and bake for 20 minutes or until the tomatoes are softened. Serve with a rocket salad.