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Barley salad with sauteed baby rosa tomatoes and baby marrows

30 minutes

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15 minutes

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55 minutes

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1 hour, 30 minutes

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10 minutes

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15 minutes

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45 minutes

Pepper recipes

Sweet yellow pepper and goats cheese pasta

20 minutes

Sweet yellow pepper and goats cheese pasta

By Phillippa Cheifitz

Serves 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 large yellow peppers
3 t olive oil
1 clove garlic, crushed
a handful of cut basil leaves
100 g chevin, crumbled
350 g spaghetti, cooked al dente
sea salt and freshly ground black pepper
100 g hard goat's cheese, grated
olive oil, for drizzling

Method

Finely chop the peppers, discarding the seeds and ribs. Soften in the heated oil, then stir in the garlic and basil.

Mix the crumbled chevin with the hot, drained spaghetti. Add the softened peppers and, if necessary, a little pasta water to loosen.

Season to taste and sprinkle with the basil leaves.

Pass around the grated hard goat’s cheese and olive oil at the table.

Cook’s note: Use cream cheese and mature Cheddar instead of goat’s cheese if you prefer.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Barley salad with sauteed baby rosa tomatoes and baby marrows

Cannellini bean and golden sultana salad

Celeriac bake with horseradish and blue cheese

Gourmet hot dog with red onion, chilli and coriander salsa

Gazpacho

Beef burger with cabbage slaw and monkeygland sauce

Eggs Benedict pizza

Prego roll

French toast with fresh strawberries in rose sugar syrup

Ham-and-mushroom pie

Egg roll with mince filling

Sweet yellow pepper and goats cheese pasta

Sweet yellow pepper and goats cheese pasta

Ingredients

Method