Method

1. Prepare the courgettes

Trim the bases so the courgettes stand upright. Slice off the tops to create lids and scoop out the flesh, which you’ll chop finely and use in the filling.

2. Make the filling

Sauté the onions in half the olive oil until softened. Add the chopped courgette flesh and grated carrots. Stir in the minced beef and cook until it loses its pink colour. Add the brandy, rice, herbs, seasoning, and a cup of water.

3. Stuff and cook

Fill each courgette about three‑quarters full and replace the lids. Arrange them upright in a pot, nestling the potatoes and carrot pieces around them. Add the remaining olive oil and enough water to reach halfway up the courgettes. Add the herb sprigs, season, cover, and simmer for about 25 minutes.

4. Make the avgolemono

Lower the heat so the liquid is hot but not boiling. Whisk the eggs with the lemon juice, then temper with hot cooking liquid. Pour the mixture into the pot and gently shake to distribute. Warm gently until the sauce thickens slightly - never let it boil.

5. Optional creamy variation

Prepare a light roux with olive oil and flour. Whisk in the cooking liquid, then add lemon, dill, seasoning, and finally the egg yolks.

6. Rest and serve

Let the dish rest for 10 minutes before serving. The flavours settle beautifully, and the sauce becomes even silkier.