4 Ways with Peppers

Slightly sweet with a fresh tang, peppers add distinctive flavour and colour to a dish

Roasted red pepper houmous

Grilled red pepper adds a sweet, smoky depth to this mildly spiced version of the classic dip

SERVES 4 | READY IN 30 MINS | PRICE PER SERVING 64p | V

1) Preheat the grill on a high setting. Place 2 red peppers, deseeded and quartered, skin-side up on a baking tray. Roast for 20 mins until the skins are blackened, adding 1 red chilli, deseeded and halved, for the last 10 mins. Put the peppers and chilli in a resealable sandwich bag, and allow to cool fully. Peel off the skins and discard, then roughly chop the flesh.

2) In a food processor, blend the peppers and chilli with a 400g tin chickpeas, drained and rinsed, 1tbsp tahini, 1tsp ground coriander, ½tsp ground cumin, ½tsp smoked paprika, 1tbsp extra virgin olive oil, zest and juice 1 lemon and 2tbsp water until smooth.

3) Drizzle with 1tsp olive oil then sprinkle with 50g feta, crumbled, 1tbsp flat-leaf parsley, chopped, a pinch of smoked paprika and freshly ground black pepper. Serve with torn pitta bread, to dip.

Spinach, olive & ricotta stuffed peppers

Bursting with fruity olives and buttery pine nuts, this easy dish is full of Mediterranean flavours

SERVES 4 | READY IN 50 MINS | PRICE PER SERVING 84p

1) Preheat the oven to 200C/180C Fan/Gas 6.

2) For the stuffing, squeeze any excess water out of 250g frozen spinach, thawed, and mix together with the zest and juice ½ lemon, 125g Asda Ricotta, 15g flat-leaf parsley, finely chopped, ½ clove garlic, crushed, and 10g pine nuts, lightly toasted.

3) Put 1 orange and 1 yellow pepper, halved, in a roasting dish. Divide the stuffing mixture plus 10 Kalamata olives, destoned and halved, and 4 cherry vine tomatoes, halved, between them. Roast in the oven for 20-25 mins until the peppers are tender. Add another 10g pine nuts, toasted. Cook for 8 mins more.

4) Mix 2tbsp Asda Reduced Fat Green Pesto with 1tbsp water, to thin. Drizzle over the stuffed peppers and season with freshly ground black pepper to serve.

Spaghetti with prawns & peppers

Punchy green pepper and red chilli take the king prawn and tomato sauce to the next level

SERVES 4 | READY IN 1 HR | PRICE PER SERVING £1.76

1) Preheat the oven to 200C/180C Fan/Gas 6.

2) On a baking tray, toss 3 red peppers, deseeded and halved, 1 red onion, peeled and quartered, and 3 cloves garlic, unpeeled, in 1tbsp olive oil. Roast for 40 mins then squeeze the garlic cloves out of their skins.

3) Meanwhile, fry 1 green pepper, deseeded and sliced, in 1tbsp olive oil for 5 mins. Set aside in the pan.

4) Cook 300g spaghetti according to the pack instructions. Drain, then return to the pan.

5) Blend the vegetables to a paste with 2tbsp Fino sherry and 1tsp red wine vinegar. Add to the green peppers with a 400g tin chopped tomatoes and 200g Extra Special frozen Peeled King Prawns, thawed. Cook on a medium heat until piping hot.

6) Mix the spaghetti into the sauce, then top with 20g flaked almonds, toasted, 1tsp chilli flakes (optional) and 10g basil leaves to serve.

Middle Eastern-style shakshuka

A trio of peppers brings a wonderful sweetness to the tangy sauce of this delicious egg dish

SERVES 4 | READY IN 30 MINS | PRICE PER SERVING 87p | V

1) Heat 1tsp rapeseed oil in a large nonstick frying pan on a medium setting. Add a 3-pack Grower’s Selection Sweet Peppers, deseeded and sliced, 1 red onion, sliced, 2 cloves garlic, sliced, and 1tsp smoked paprika. Stir to mix together then cook for 5 mins until the peppers are softened.

2) Add a 400g tin chopped tomatoes, stir to combine and simmer for 10 mins.

3) Make 4 wells in the shakshuka mixture and crack in 4 eggs. Cover with a lid and cook for 6-8 mins until the whites have set.

4) Meanwhile, slice and toast ½ Extra Special Sourdough Baguette.

5) Crumble 50g Apetina Classic Light salad cheese over the shakshuka, then sprinkle on 2tbsp chopped chives and season with freshly ground black pepper. Serve with the toasted sourdough baguette slices.