We love good food, especially when tastiness is combined with seasonality.
Our resident food contributor Kym Grimshaw is back to share another of her very favourite seasonal recipes here in her monthly column.
If like us, you have a glut of homegrown tomatoes and a love of fiery chilli, this is the recipe for you.
for the stuffed peppers:
- 2 red peppers
- punnet of cherry tomatoes
- handful of pitted black olives
- olive oil
for the linguine:
- 3 banana shallots or 1 small onion, finely chopped
- 4 tbsp extra virgin olive oil
- 1 fat red chilli, finely chopped
- 3 fat cloves of garlic, finely chopped
- Preheat the oven to gas mark 4/180 °C/160 °C (fan) and line a baking tray with tin foil.
- Halve the peppers down the centre (leaving the stalks there for now as they hold the peppers together during roasting) and carefully cut out the core/plinth bits. Place cut side up onto the baking tray.
- Drizzle the peppers with olive oil, season well with salt and pepper before roasting in the oven for 15 minutes.
- Remove peppers from the oven. Halve the cherry tomatoes and stuff them inside the peppers cut side up, fill in the gaps with the black olives.
- Return to the oven and roast for a further 10 - 15 minutes.
- For the linguine, begin by putting it on to cook.
- Heat the oil in a small frying pan before adding the shallots, gently cook until soft and translucent. Add the chilli and garlic to the pan, continue to cook gently until the flavours have infused into the oil.
- Toss the cooked pasta with the chilli mixture and serve alongside the roasted stuffed peppers.
Kym will join us again here next month with another seasonal recipe. In the meantime, you can visit her website On The Plate for more foodie inspiration.
Photography by Kym Grimshaw