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Easy stuffed peppers
Ingredients 4 red peppers 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato) 2 tbsp pesto handful pitted black olives, chopped 200g goat’s cheese, sliced Method Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook […]
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Mediterranean scones
Ingredients 350g self-raising flour 1 tbsp baking powder ¼ tsp salt 50g butter, cut in pieces 1 tbsp olive oil 8 halves Italian sundried tomatoes, coarsely chopped 100g feta cheese, cubed 10 black olives, pitted and halved 300ml full-fat milk 1 egg, beaten, to glaze Method Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In […]
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