1、Speedy red pepper chana masala

A low-fat Indian chickpea and vegetable side dish, perfect served with curries, rice or naan - ready in just 20 minutes

Speedy red pepper chana masala recipe

Ingredients

Method

Add the garlic, fry for 30 secs, then add the tikka masala curry paste and nigella seeds.
  • Stir for another 30 secs, then add the chopped tomatoes, chickpeas and roasted red peppers. Simmer for 10 mins, adding a splash of water if it looks too thick.

  • https://www.truecookbook.com/recipe/speedy-red-pepper-chana-masala-9814/

    2、Red pepper & tomato relish

    Blackened peppers make a great base for a homemade sauce- combine with sundried tomatoes, garlic, coriander and basil
    Red pepper & tomato relish recipe

    Ingredients

    Method

    1. Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
    2. Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.

    3、Roasted red pepper & parsley pesto with penne

    Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
    Roasted red pepper & parsley pesto with penne recipe

    Ingredients

    • 400g penne
    • 290g jar roasted red pepper, drained
    • large handful flat-leaf parsley, plus a few chopped leaves to garnish
    • 75g unsalted cashew
    • 1 large garlic clove, roughly chopped
    • 2 tbsp extra-virgin olive oil
    • 50g Parmesan (or vegetarian alternative), grated

    Method

    1. Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
    2. Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

    4、Red pepper, mozzarella & spinach melts

    Make these finger-lickingly good melts just as they are, or try one of the clever variations
    Red pepper, mozzarella & spinach melts recipe

    Ingredients

    Method

    1. Heat a frying pan on medium; add the butter and a little of the oil. Once it stops sizzling, add the soda farl slices and cook for 1 min on each side until lightly golden – you’ll have to do this in batches. Set aside.
    2. Add 1 tbsp oil to the pan. Stir in the garlic and cook for 30 secs, then add the spinach and cook for 1-2 mins until hot, stirring often. Season to taste.
    3. Heat the grill to medium. Spoon the spinach mixture onto each toasted farl, then pile the peppers and mozzarella on top. Season and lightly drizzle with olive oil. Pop under the grill and cook for 1-2 mins, until the cheese is bubbling. Serve immediately.

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