Prepare the courgette boats. Preheat your oven to 200°C (400°F). Wash the courgettes and trim off the very ends. Slice each one in half lengthwise. Using a teaspoon, carefully scoop out the soft centre and seeds, leaving a sturdy wall about ½ cm thick. The flesh should feel firm, and you’ll see a neat little trench form. Rub the cut sides with a little olive oil and season with salt. Arrange them cut-side up in a baking dish large enough to hold them snugly.

Brown the beef. Place a large frying pan over a medium-high heat and add the remaining olive oil. Once the oil shimmers and releases its grassy fragrance, add the minced beef. Break it up with a wooden spoon and let it cook, undisturbed, for a few minutes until a deep brown crust forms on the underside. The sizzling sound will intensify, and the kitchen will fill with a rich, meaty aroma. Stir and continue cooking until all the beef is browned and no pink remains — about 6 minutes. Use a slotted spoon to transfer the beef to a bowl, leaving a couple of tablespoons of fat in the pan.

Sweat the aromatics. Reduce the heat to medium. Add the diced onion to the fat in the pan. Cook, stirring occasionally, until the onion turns translucent and softens, about 4 minutes. The sharp, raw onion smell will mellow into a sweet, savoury scent. Add the diced red pepper and cook for another 2 minutes until it begins to soften. Stir in the minced garlic and cook for just 30 seconds until fragrant — be careful not to let it burn.

Build the enchilada sauce. Sprinkle the cumin, smoked paprika, oregano, and cayenne (if using) over the vegetables. Stir constantly for about 1 minute until the spices are toasted and release a warm, earthy perfume. Add the tomato purée and cook for another minute, stirring, to deepen its colour to a rich mahogany. Pour in the chopped tomatoes and beef stock, scraping up any browned bits from the bottom of the pan. The mixture will be a deep red, bubbling gently. Return the browned beef to the pan, stir to combine, and let the filling simmer for 10 minutes. It should thicken slightly, and the liquid will reduce to a glossy, spoon-coating consistency. Taste and adjust the seasoning with salt and pepper.

Assemble the boats. Spoon the beef filling into each hollowed courgette half, mounding it slightly. You want every boat generously filled. The filling should be moist and fragrant, clinging to the spoon. Sprinkle the grated cheese evenly over the top of each boat, covering the filling completely. The cheese will form a golden, protective layer as it bakes.

Bake to perfection. Place the baking dish in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when the courgettes are tender enough to be pierced easily with a fork, and the cheese is bubbling and has turned a deep, golden brown with a few darker spots. The edges of the courgettes will look slightly wrinkled and translucent. Remove from the oven and let them rest for 5 minutes — this is crucial for the filling to settle.

Finish and serve. Spoon a dollop of soured cream over each hot boat. Scatter a generous amount of fresh coriander over the top. The cool cream against the hot, spiced beef is a beautiful contrast. Serve immediately, two boats per person, with extra soured cream on the side.