Pesto Stuffed Peppers

Ingredients

• Large Peppers
• Potatoes
• Feta Cheese
• Pesto (Basil, Pine Nuts, Garlic, Olive Oil, Parmesan Cheese, Lemon Juice)
• Rocket Leaves
• Cherry Tomatoes
• Couscous

Method

1. Par boil the cubed Potatoes (10 mins)
2. Halve and de-seed Peppers
3. Mix Potatoes, cubed Feta Cheese and Pesto
4. Stuff each Pepper half with the mixture
5. Bake @190C (40 mins)
6. Serve with Salad and Couscous

Provençal Pappardelle

Ingredients

• 1 Onion
• 150ml Vegetable Stock
• 2 Garlic
• Glass of Red Wine
• 2 Courgettes
• 1 Yellow Pepper
• Can of Chopped Tomatoes
• Sprig of Thyme
• Handful of Black Olives
• 1tsp Caster Sugar
• Pappardelle Pasta
• Basil Leaves

Method

1. Slice Onion and Garlic, simmer in Vegetable Stock
2. Add Wine, Peppers, Courgettes, Tomatoes, Sugar and Thyme, continue to simmer (30 mins)
3. In a separate pan boil Pasta in salted water (15 mins)
4. Stir halved Olives into Vegetable mixture
5. Cover Pasta with Vegetables, sprinkle over more Thyme and torn Basil Leaves

Red Pepper Risotto

Ingredients

• Red Peppers
• Garlic
• Chopped Tomatoes
• Bay Leaf
• Risotto Rice
• Vegetable Stock
• Basil Leaves
• Extra Virgin Olive Oil

Method

1. Blister Pepper skin under grill
2. Wrap in tin foil and allow to cool
3. The skin should come off easier now – remove skin and slice
4. Fry Garlic in Olive Oil (2 mins)
5. Add Chopped Tomatoes, Bay Leaf and the Peppers
6. Simmer (10 mins)
7. Add Risotto Rice and stir (2 mins)
8. Add Vegetable Sock a little at a time and continue to stir until the Rice is soft (this can take about 30 mins)
9. Serve with chopped Basil, a drizzle of Extra Virgin Olive Oil and crusty Bread

One Crust Vegetable Pie

Ingredients

• Onion
• Aubergine
• Pepper
• Mushroom
• Oregano
• Olives
• Red Kidney Beans
• Basil Leaves

Sauce:

• Chopped Tomatoes
• Tomato Purée
• Garlic

Pastry:

• 75g Plain Flour
• 75g Wholemeal Flour
• 75g Margarine
• 50g Grated Parmesan

Method

1. For the pastry, blend Flours, Parmesan and Margarine into crumbs
2. Add enough water for pastry to come together, roll into a ball and chill (20 mins)
3. For Sauce, fry Garlic in a little Olive Oil (1 min)
4. Add Tomato Purée and continue to fry (1 min)
5. Add Chopped Tomatoes and turn heat down, simmer until reduced by half (30 mins)
6. For filling, fry Onion (5 mins)
7. Add Cubed Aubergine (5 mins)
8. Add chopped Pepper and Mushrooms (5 mins)
9. Add Oregano, Olives and Kidney Beans (5 mins)
10. Mix in the Sauce, season and set aside
11. Roll out pastry to around 30cm diameter
12. Tip filling into center (allowing 2 inch border), then roll up edges
13. Bake @190C (30 mins)
14. Serve with chopped Basil leaves

Roasted Vegetables with Salsa Verde

Ingredients

• Butternut Squash
• Fennel
• Pepper
• Courgette
• Garlic
• Shallot
• Plum Tomatoes
• Balsamic Vinegar
• Olive Oil

Pilau Rice:

• Basmati Rice
• Onion
• Butter
• Fish Stock

Salsa Verde:

• Parsley
• Mint
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil

Method

1. Chop Vegetables into large chunks, place in oven dish
2. Cover in Olive Oil and Balsamic Vinegar
3. Bake @180C (1 hour)
4. For Pilau Rice, melt a little butter in oven dish and fry onions until soft
5. Add Rice and Fish Stock cover with tin foil, and Bake @180C (30 mins)
6. For Salsa, finely chop Parsley and Mint (4:1 ratio)
7. Tip into a blender with a little Lemon Juice and Dijon Mustard
8. Gradually pour in Extra Virgin Olive Oil with blender on until you have a good consistency
9. Season well
10. Serve Vegetables with Salsa Verde drizzled on top, and Pilau Rice on the side