Use up a seasonal glut of courgettes with Simon Rimmer's delicious waste-not-want-not canapés.
Preheat the oven to 180C/350F/Gas 4.
Trim the courgettes and cut each into five thick, equal-sized slices. Lay the slices on a baking tray. Using a melon baller or teaspoon, scoop a little of the courgette flesh from the top of each slice of courgette.
Place the courgette slices onto a baking tray, drizzle with the oil and season, to taste, with salt and freshly ground black pepper. Roast in the oven for 10-12 minutes, or until they're soft but still retain their shape.
For the filling, heat one tablespoon of the oil in a non-stick frying pan over a medium heat. Fry the onion for 4-5 minutes, or until caramelised, then remove from the heat.
Heat the remaining tablespoon of oil in a separate frying pan over a medium heat. Fry the mushrooms with the chopped rosemary and parsley for 4-5 minutes, or until softened. Drain off the liquid.
Blend the cooked onion, mushrooms and herbs and the cream cheese in a food processor to a smooth purée. Transfer the mixture to a piping bag.
Arrange the roasted courgette slices on a serving platter. Pipe a little of the mushroom mousse into the hollowed-out part of each slice of courgette. Top the mushroom mousse with the asparagus tips. Sprinkle over the crushed hazelnuts and serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).