Stuffed Baked Tomatoes with Chicken and Coriander

2. Fry the chicken and onion in the sesame oil over a moderate heat until almost cooked. Add the diced tomato, Thai fish sauce (or salt), mint, peanuts and half the spring onions. Mix well.

3. Spoon the mixture into the tomatoes. Place the stuffed tomatoes in a lightly oiled roating tin. Cook in the oven for 12–15 minutes until the tomato skins are almost bursting. Remove from the oven and place on a plate. Mix the lemon juice, olive oil, coriander leaves and the remaining spring onions and spoon over the tomatoes. Season with black pepper.