Stuffed Vegetable Parcels

750 g Scotch Beef PGI mince, not too lean

750 g Scotch Lamb PGI mince

Olive oil

Salt and pepper

1 medium aubergine, trimmed and halved lengthwise

1 large courgette, trimmed and halved lengthwise

1 large red onion, peeled but not trimmed, halved lengthwise

1 large rounded fennel bulb, trimmed of any hollow stalks, halved lengthwise (if they are large enough separate the shells and stuff each shell separately, then cook 2 small ones in one parcel)

1 red or yellow pepper, halved lengthwise through the stalk, seeds removed

1 large lemon, halved lengthwise

4 tbsp light olive oil

1 large clove garlic, finely chopped

2 carrots peeled and finely diced

1 x 400 g can chopped tomatoes

A dash of red wine (optional)

1 tsp chopped thyme

2 tbsp hot horseradish sauce

1 tbsp red currant jelly *(Plus lemon, see cooking method)

A small handful of flatleaf parsley, finely chopped