Pepper

Baked Tortillas

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If we could, we’d eat tortillas for almost every meal! We love the combination of jalapeños, borlotti beans, tomatoes, paprika, melted cheese and fresh coriander all wrapped up in tortillas for this scrumptious supper time treat.

Serves 2

Ingredients: Shallots, garlic, peppers, plum tomato, borlotti beans, jalepeño pepper, coriander.

Larder: 4 tortilla wraps, 40g cheddar cheese, 1 tin of chopped tomatoes, 1 tsp cumin powder, 1tsp paprika, 50ml water, lime juice (optional: sour cream).

 Instructions:

  • Heat the oven to 180 degrees C.
  • Dice garlic, shallots and jalapeño and sauté in a glug of oil for 5 minutes until soft. Deseed and slice the peppers into thin strips and chop the tomato. Add to the pan and sauté for a few minutes while you shell the borlotti beans.chopped peppers 600px
  • Add the beans to the pan along with a tin of chopped tomatoes, 50ml water, cumin powder and paprika. Season and simmer gently for 15-20 minutes and then remove from the heat. Keep the beans submerged and if needed, add a splash more water to do so.

tomato and pepper bean mixture

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  • Place a tortilla on a baking tray or small casserole dish. Spoon just under a ¼ of the tomato mix onto the tortilla, grate over a little cheese and then roll up the tortilla. Place a second tortilla next to the first, fill and roll up. Repeat until you have 4-6 tortillas neatly lined up on the tray right next to each other so they are touching. Add any extra tomato mix on top of the wraps along with the last bit of grated cheese. Bake for 15 minutes until cheese is melted and the tortillas are just crisping at the edges.

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  • Serve the tortillas with torn coriander, a squeeze of lime and optional dollop of sour cream.baked tortillas 600px

Tomato and Spinach Flatbread

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This flatbread recipe is super simple and darn delicious. Simply grab a flatbread and top it with chopped spinach, tomatoes, pepper, grelot onions, basil and mozzarella. What more can you want in the mid-week meal?

Serves 2

Ingredients: 100g yellow and 100g red cherry tomatoes, handful of spinach, 1 baby bell pepper, 2 red grelot onions, 7 or so basil leaves

From the larder: 2 flat breads, 1 ball of mozzarella, olive oil, salt and pepper (optional: 25g pine nuts).

 Instructions:

  • Pre-heat the oven to 200 degrees C.
  • Slice the tomatoes in half or quarters, deseed and slice the pepper and thinly slice the onion bulb along with about 2 inches of their leaves. Roughly chop the spinach.chopped veg
  • Place the flatbreads or wraps on baking trays. Brush generously with olive oil and then place the tomatoes, pepper, onion and spinach, optional pine nuts on to the flatbreads, spreading out so they are distributed evenly.
  • Tear the ball of mozzarella and distribute evenly across the flatbreads.uncooked flatbread angle
  • Place in the oven and cook for 10-15 minutes until flatbreads are slightly crispy, mozzarella is melted and the tomatoes are looking cooked.
  • Remove from the oven and tear basil over the flatbreads.flatbread cooked angle
  • Slice or tear the flat breads as you eat and enjoy a cutlery free feast!

Pepper Paella

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Paella has ancient roots dating back to the 10th century, when the Moors in Muslim Spain began cultivating rice. By the 15th century rice was a staple in Spain and by the 19th century the modern form of paella was developed near the city of Valencia. Many non-spaniards view paella is a traditionally Spanish dish, but within Spain it is viewed as very much Valencian!

Ingredients: 2Shallots, garlic clove, 1 romero pepper, 10g turmeric, 1 round courgette, 6-8 cherry tomatoes and a sprig of rosemary.

Larder: 1tsp smoked paprika, 160g paella rice, 500ml stock and juice of ½ a lemon (optional extra: 50g chorizo).

Instructions:

  • Chop the shallots, garlic, pepper and grate the turmeric.
  • Sauté in a little oil with paprika and chorizo (optional) for 5 mins in heavy bottomed pan.
  • Prepare the 500ml stock and pour into the same pan.
  • Once simmering, add the rice and simmer covered for 8-10 minutes on a low heat.paella-with-added-veg-600px
  • Chop the courgette and pepper into small chunks, quarter the tomatoes. Strip the rosemary leaves off the stem and roughly chop. Add all the veg and rosemary to the pan and simmer uncovered for another 15 mins. Add another 100ml of water at this point.
  • Paella will be cooked when stock is absorbed and rice is fluffy. Serve with a wedge of lemon.

Paella

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Ingredients: 4 shallots, 1 clove of garlic, 1 red romero pepper, 120g fresh peas, 10 cherry tomatoes, 1 sprig of rosemary and 1 sprig of thyme.

Larder: 160g paella rice or arborio rice, 500-600ml stock, 2 tsp smoked paprika, and juice of ½ a lemon (optional extra: sliced chorizo).

Instructions:

  • Chop the shallots, garlic and pepper.
  • Fry in a little oil with paprika and chorizo (optional) for 5 mins.
  • Prepare the stock and pour into the same pan.
  • Once simmering, add the rice and simmer, covered on a low heat for 10 minutes.
  • Quarter the tomatoes, strip rosemary and thyme from their stems and chop and shell the peas. Add all to the pan, season and gently simmer uncovered for another 10 minutes.cooking-paella-2
  • While cooking add more stock if drying out.
  • Paella is ready when stock is absorbed and rice is fluffy. Before serving, you can cover and allow to stand for a few minutes for flavours to settle. Serve with a wedge of lemon.

Tomato and Pepper Rigatoni

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This comforting bowl roasted of roasted tomatoes, romero pepper, melted mozzarella and pasta can’t be beat on a cool Autumn night.

Serves 2

Ingredients: 10 cherry tomatoes, 1 romero pepper, 1 spring onion, 2-3 shallots, a few sprigs of oregano and thyme, a garlic clove.

Larder: 200g rigatoni or similar pasta, 1 ball of mozzarella, olive oil and salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Weigh out the pasta and bring a pot of water to the boil.
  • Halve the tomatoes and chop the pepper into 1 cm squares, chop the shallots, spring onion and garlic clove: place all in a baking tray.Tomatoes drizzled in tray
  • Drizzle the tomatoes with olive oil, add salt and pepper. Roast for 15 minutes.
  • Cook the pasta according to packet instructions. When ready, drain.
  • When tomatoes and peppers are juicy and soft, remove from the oven.
  • Tear or chop the mozzarella into chunks. Strip the oregano and thyme from their stems.
  • Add the pasta, herbs and mozzarella to the roasted tomatoes and peppers, mix well and put back in the oven.
  • Bake for 5-10 mins until mozzarella is bubbling and starting to turn golden. Serve immediately.Baked in tray