Italian Roast Peppers.

2 large red peppers, halved,cored and seeded
2-3 tbsp capers,chopped (optional)
10-12 black olives,pitted and chopped
2 garlic cloves,finely chopped
50-75g/2-3oz mozzarella,grated
25-40g/1-1 ½ oz fresh white breadcrumbs
120ml/4fl oz white wine
45ml/3tbsp olive oil
1 tsp chopped fresh parsley or mint ( or both)
Freshly ground black pepper

Preheat oven to 180C/350F/Gas 4 and butter a shallow ovenproof dish. Place the peppers tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
Pour over the wine and olive oil and then sprinkle with the parsley and freshly ground black pepper.
Bake in the oven for 30-40 mins until the topping is crisp and golden brown.


Halloumi Stuffed Peppers

2 Red or Green Peppers
8 Basil Leaves
2 Cloves of garlic, peeled and sliced
100g Halloumi or feta cheese, sliced
4 tsp Olive oil

Preheat the oven to 200C/Gas mark 6.
Cut the peppers in half from stem to base. Remove the seeds but leave the stalk intact.
Place the peppers skin side down on a roasting tray.
Place a couple of basil leaves in each pepper, scatter with garlic, top with halloumi or feta and pour a tablespoon of olive oil into each half.
Bake for 20-30 minutes until the cheese is golden. Serve warm from the oven.


Red Pepper and Lancashire Cheese Tart

100g butter. melted
6 sheets ready made filo pastry
8 tbsp milk
8 tbsp double cream
4 free range-eggs
2 free-range egg yolks
Salt and freshly ground black pepper
1 red pepper,deseeded and chopped
110g Lancashire cheese, grated

Preheat the oven to 200C/400F/Gas 6.
Brush an ovenproof dish with melted butter. place 2 sheets of filo pastry side by side into the dish and brush with melted butter, Repeat layering with the remaining filo sheets and butter,allowing the pastry to hang over the edge slightly.Place the milk,cream, eggs and egg yolks into a bowl, season with salt and pepper and mix well. Place the chopped pepper on top of the pastry, pour over the egg mixture and top with grated cheese.
Transfer to the oven and bake for 8-10 minutes or until the tart has set and is golden brown.


Bean, Pepper and Squash Chilli

Serves 4

2 tbsp Olive Oil
2 Cloves garlic, finely chopped
1 large red chilli, chopped
2 x 400g cans chopped tomatoes
1 tbsp dark brown muscovado sugar
1 red pepper, deseeded and chopped
1 squash, peeled and cut into 3-4 cm dice
410g tin cannellini beans,rinsed
20g parsley, roughly chopped

Heat the oil in a large saucepan and cook the onion and garlic for 5 minutes, or until softened. Add the red chilli and cook for a further minute. Add the tomatoes, sugar, pepper and 150ml of cold water. Cover and simmer gently for 10 minutes. Stir in the squash, cover and simmer for a further 45 minutes, stirring occasionally, until the squash is tender. Finally add the cannellini beans, simmer for 5 minutes and stir in the parsley. Serve immediately.

Roast Vegetable Lasagne

Serves 4

1 squash, peeled, deseeded and cut into thin wedges
4 Parsnips, peeled and sliced
150g mushrooms, halved
4 Tomatoes, quartered
1 Pepper, seeded and chunk into chunks
Olive Oil
300g mozzarella, torn into chunks
150g pine nuts
12 sheets of fresh lasagne
100g parmesan, grated
sage to garnish

Preheat the oven to 200C/400F/Gas 6
Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes. Add the mozzarella and roast for a further 5 minutes, or until the cheese has melted.
Meanwhile in a large pan of boiling water blanch the lasagne for 3-4 minutes or until al dente. Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
Heat a small frying pan and toast the pine nuts for 2 minutes until golden, shaking the pan regularly.
Assemble the dish by placing a sheet of lasagne on four plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagne on each plate. Top with parmesan and sage to serve.

Sweet Potato and Red Pepper Soup

Serves 3

1 tbsp Olive Oil
1 Onion, peeled and chopped
1 Garlic Clove, Crushed
350g Sweet Potato, peeled and diced
750ml Vegetable stock
A few thyme sprigs
1 large or 2 small red peppers, cut in half, seeds removed
Salt and freshly ground black pepper
1-2 tbsp lemon juice

Heat the oil in a large saucepan and cook the onion over a low heat until softened, but not browned. Add the garlic and sweet potato, stir and cover and leave for 5-10 minutes. Pour in the stock, add some of the thyme and bring to the boil. Leave to simmer for 15 minutes until the sweet potato has softened.
Meanwhile place the peppers skin upwards under a grill for about 15 minutes or until start to blacken in places. Let them cool and then peel off the skins, cut the pepper into pieces. Add the peppers to the sweet potato pan, turn off the heat and blend until smooth. Reheat the soup, add the lemon juice, salt and pepper and served garnished with a sprig of thyme.


Pepper, Cauliflower and Chickpea Salad

Serves 4

1 pepper, halved and deseeded
3 tbsp Olive oil
1 medium cauliflower, cut into florets
1 Medium onion,halved and sliced
2 cloves garlic,finely chopped
1 tsp smoked paprika
2 tsp white wine vinegar
3 tbsp extra virgin olive oil
20g Coriander,chopped
410g chickpeas, drained and rinsed
150g Feta,cut into chunks

Preheat the oven to 200C/Gas 6. Place the peppers in a small roasting tin,brush them with oil and season. Roast in the oven for about 30 minutes or until completely tender. Leave to cool a little, then slice the peppers into strips.
Meanwhile place the cauliflower florets in a saucepan and cover with cold water, bring to the boil and cook for 3-4 minutes, until just tender. Drain really well.
Add 2 tablespoons of olive oil to a frying pan and sauté the onion for 3-4 minutes, until soft and pale gold. Add the garlic and the smoked paprika, season and cook for a further minute. Scrape this into a flat, broad serving bowl along with the peppers. Add a further tablespoon of oil to the pan, return it to the heat and add the cauliflower, fry quickly to get a bit of colour and to heat through. Add the cauliflower to the bowl. Make the dressing by pouring the white wine vinegar into a cup and season. Whisk in the extra virgin olive oil. Pour this over the salad, add the coriander, chickpeas and feta and gently mix together.