This stuffed pepper recipe from Jonathan Ansell works well as a satisfying snack or a tasty addition to a veggie meal
1. Roast a vine of cherry tomatoes with a sprinkle of sea salt and olive oil in a hot oven until they are nice and tasty and some of the natural juices have been reduced. This should take about 5 minutes.
2. Slice the top off a red pepper and remove the seeds. Make sure the pepper top remains neat so it can be placed back on top at the end.
3. Dice the courgette and break up the feta cheese. Layer the cheese, courgette and pre-roasted tomatoes in the pepper and drizzle with garlic-infused olive oil.
Serve with stacked chips.
4. Place in the oven at about 200ºC for 30 minutes.
5. In a small blender place the bread crusts, Parmesan cheese and basil leaves and blend to a crumb. Pour the mixture on to the top of the roasted pepper. Then with a hot grill or the gas torch, heat the crumb till nicely coloured.
Please note this recipe has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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