Piperade

A typically Spanish combination of red peppers, garlic and eggs.

You will need
4 red peppers or 1 x 400g can of pimentos
2 tablespoons olive oil
1 medium onion, cut into wedges
3 cloves garlic, finely chopped
1 field mushroom, broken into chunks
1 x 70g pack serrano ham (optional)
8 medium size eggs, beaten
Freshly ground black pepper
Few sprigs fresh thyme

Method
Preheat the oven to 190°C, fan 170°C gas 5.
Place the whole red peppers on a baking sheet and roast in the preheated oven for 30 minutes. Remove and allow to cool. When cool enough to handle remove the skins, deseed and cut the flesh into strips.
Heat the olive oil in a large frying pan and stir fry the onions and garlic for 3-4 minutes until softened, then stir in the peppers and mushrooms, then cook for a further 4-5 minutes.
Season the beaten eggs, stir in some small sprigs of fresh thyme and add the mixture to the pan. Cook over a medium heat until the eggs have set. Cut into wedges and serve with some ham slices if you wish.

Cheesy stuffed peppers

You will need
600g pack peppers
1 pack 6 flavouripe tomatoes
70g pack wild rocket leaves
125g pack mozzarella cheese balls
2x120g packs golden vegetable savoury rice
420g tin red kidney beans in water
1 onion,peeled and finely sliced
900ml vegetable stock
1 tablespoon olive oil

Method
Prepare the peppers by slicing in half lengthways and removing the seeds and core. Preheat the oven to 180°C, fan 160°C, gas 4.
Heat 1 tablespoon olive oil in a shallow frying pan and fry the onion until soft. Drain the kidney beans, then add to the pan and heat through. Add the rice, then prepare 900ml vegetable stock and pour over. Simmer for 15 minutes.
Place the peppers on a baking tray, then fill with the rice mixture and top with the mozzarella. Sprinkle any leftover rice onto the baking tray. Bake in the oven for 20 minutes. Serve with sliced tomatoes and wild rocket leaves.

Prawn risotto

You will need
1 tablespoon olive oil
2peppers, deseeded and thinly sliced
20g basics butter
2 onions, peeled and finely diced
2 garlic cloves, peeled and finely chopped
300g arborio risotto rice
800ml hot vegetable stock
155g large peeled and cooked prawns
200g frozen peas
100g Greek-style salad cheese, crumbled
2 tablespoons roughly chopped parsley

method

Try heating the oil in a large frying pan. Cook the peppers over a medium heat for 5 minutes, or until they soften. Remove from the pan and set aside. In the same pan, melt the butter and cook the onion until softened but not coloured.Stir in the garlic and rice and cook for 1 minute. Add the stock, a ladleful at a time, and cook for 18 minutes, or until the stock has been absorbed and the rice is tender.Add the prawns, peas and cooked peppers and cook for a further 2 minutes.Stir in half of the cheese and crumble the rest over the top with a sprinkle of parsley to serve.

Sticky lamb chops with minted pea & tomato relish

You will need
2 tablespoons French Dijon mustard
2 tablespoons runny honey
4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh chives, chopped
2 fresh bay leaves, torn into pieces
2 garlic cloves, peeled and crushed
8 x lamb chops from the meat counter
175g shelled peas (fresh or defrosted, if frozen)
2 spring onions, roughly chopped
Small handful fresh mint, chopped
2 tablespoons white wine or cider vinegar
50g cherry tomatoes, roughly chopped

Method
1.Mix the mustard and honey together in a small bowl and set aside.

2.In a large, shallow bowl mix together 3 tablespoons of the olive oil, the fresh rosemary, chives, bay leaves and crushed garlic. Add the lamb chops, cover and marinate for up to 1 hour in the refrigerator.

3.Cook the peas in boiling, lightly salted water for 2–3 minutes. Refresh under cold, running water. Drain and set aside. Preheat the barbecue or grill.

4.To make the relish, whizz the peas, spring onions, mint, remaining olive oil and vinegar in a food processor. Season and stir in the tomatoes.

5.Brush the chops on both sides with the mustard and honey glaze. Cook on the barbecue or grill for 12-16 minutes, turning occasionally, until any meat juices run clear. Serve the chops with the relish and some crusty bread.