HALLOWEEN STUFFED PEPPERS

Serves 4 l 4 orange peppers

l 150g (5½oz) couscous

l 1tbsp olive oil

l 1 garlic clove, crushed

l ½tsp finely grated fresh ginger l 2tbsp tomato purée

l ¼tsp ground turmeric

l A good pinch of smoked paprika l ¼tsp ground cumin

l ¼tsp ground cardamom

l ¼tsp ground coriander

l 3tbsp chopped parsley

l Juice of ½ a lemon or 2tbsp red wine vinegar

l 1tsp honey

l 100g (3½oz) cherry tomatoes, chopped

l 1 medium courgette, grated

l ½ a red onion, finely chopped l 12 black olives, stoned and chopped

l 50g (1¾oz) raisins

l 50g (1¾oz) pine nuts

l 200g (7oz) feta cheese

Preheat the oven to 180°C/fan 160°C/gas 4. Using the point of a sharp knife, cut a face out of each pepper, consisting of eyes, a nose and a mouth (it’s easiest to do this when the pepper is whole), then cut the tops off the peppers, setting them aside, and remove the cores and seeds. Trim a little off the bases if the peppers won’t stand upright, then put in a small roasting tin so they are well packed together to keep them upright.

Place the couscous in a bowl and add the oil, garlic, ginger, tomato purée, spices and parsley. Mix the lemon juice or red wine vinegar and the honey in a jug, then add 250ml boiling water. Pouroverthecouscousandstir well. Leave to soak for 10 minutes.

Stir the tomatoes, courgette, red onion, olives, raisins and pine nuts into the couscous. Crumble the feta over then stir through. Divide the mixture between the peppers, place the tops back on, then bake for 20-25 minutes, until tender. Serve immediately.