Mutton-stuffed squash

1 small squash per person. Best are the ones shaped like peppers which
will stand upright.

Leftover roast mutton (see above) cut into small pieces. Beef would also work.
Leeks (the green tops), very finely sliced.
1-2 cloves garlic.
English mustard
Tomato puree
S+P

Fry leeks gently in a little oil. Add garlic and some water, and
cover. Cook until leek is soft. Add the mustard and tomato puree. Cook
a while. Add mutton and cook for a short while. Season well.

Cut the top off the squashes. Fill with the mutton mixture. Bake at
about 180'C until the squash is squashy.

Fucking lovely and no mistake.