STUFFED ROMANO PEPPERS

During summer, we’re often left with a glut of chillies and the harissa dressing in this dish is a great way to preserve them. We keep ours in the fridge and use it whenever we think something needs a bit of spicing up. If you prefer a milder heat, reduce the number of chillies.

Preparation 30 minutes Cooking 30 minutes Serves 4 as a main 8 ROMANO PEPPERS (IF WE RUN OUT OF OUR OWN, WE USE THE FANTASTIC SWEET ONES FROM THE ISLE OF WIGHT)

1 MEDIUM ONION, FINELY CHOPPED

A LITTLE RAPESEED OIL 200G HODMEDOD’S SMOKED QUINOA (IF YOU CAN’T GET THIS, RED OR WHITE QUINOA WORKS FINE)

500ML VEGETABLE STOCK 2 TBSP CHOPPED PARSLEY ZEST AND JUICE OF 1 LEMON

SALT AND PEPPER

FOR THE HARISSA DRESSING 4 FRESH RED CHILLIES

1 RED PEPPER

½ TSP CORIANDER SEEDS ¼ TSP CUMIN SEEDS

¼ TSP FENNEL SEEDS

1 GARLIC CLOVE, CRUSHED ½ TSP SEA SALT

1 TSP TOMATO PURÉE

2 TSP LEMON JUICE

4 DROPS ROSEWATER 40G DIJON MUSTARD 60ML WHITE WINE VINEGAR 1 TSP SUGAR

240ML RAPESEED OIL

20G WATER

HANDFUL OF GRATED GRUYÈRE

1 First make the harissa dressing. Set the grill on high and place the chillies and red pepper on a tray. Grill until blistered and the skin is slightly blackened (they may pop, so be careful when you take them out). Remove the stalks but leave the seeds in. Toast the coriander, cumin and fennel seeds in a dry frying pan until lightly coloured.

2 Place all of the harissa dressing ingredients in a food processor and blend together until smooth.

3 Blister the Romano peppers on the barbecue for 6-8 minutes (or in the oven on a wire rack at the highest temperature for 8-10 minutes). In a pan, sweat the onion in a little rapeseed oil.

4 Place the quinoa and stock in a pan, and cook until the quinoa is tender, stirring often to prevent it sticking (this will take about 10 minutes). Add the onion, chopped parsley, lemon zest and juice, and salt and pepper to taste.

5 To serve, cut the peppers in half lengthways, remove the seeds, spoon over the quinoa and drizzle with the harissa dressing.

“Each recipe is the result of a collaboration between our chefs, kitchen gardeners and foragers”