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Bring a pan of water to the boil, add the stock cube and split peas and lentils,  cook for 30 minutes.

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Whilst the split peas/lentils are cooking cut the tops off the beef tomatoes and scoop out the seeds and discard.  Finely chop the chestnuts and celery and preheat the oven to 190C, 375F, gas mark 5

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When the split peas are almost cooked, heat a frying pan and add a couple of sprays of the rapeseed oil and add the garlic and celery cooking for 3-4 minutes.

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Add 2 tablespoons of the cooking liquor from the split peas/lentils to the frying pan then drain the split peas/lentils and add them with the chopped chestnuts to the garlic and celery, stir well to combine and season with a little freshly ground black pepper and salt

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Place the tomatoes on a baking tray and fill with the split pea mixture, sprinkle over the cheese and bake in the oven for 20 minutes.  Serve hot or cold with some fresh chives sprinkled over the top (optional)

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