Cheesy stuffed tomatoes

Cook on full power throughout.
Slice the tops off the tomatoes, scoop out the flesh and discard seeds. Put tomato flesh, rice, dried basil, chicken stock and seasoning into a microwaveproof bowl.
Cover with pierced clingfilm and cook for 10 minutes, stirring twice during cooking.
Add sweetcorn and cook for a further 2 minutes. Leave to stand for 5 minutes.
Using a slotted spoon, stuff the mixture into tomatoes. Cook for 4 minutes.
Cut the mozzarella cheese into small cubes and arrange on top.
Put stuffed tomatoes under a preheated grill for 4 to 5 minutes until mozzarella starts to bubble and turns golden brown.
Sprinkle with snipped chives and garnish with sprigs of fresh basil.
Serve hot with a mixed green salad.