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Vegetronic Recipe: Red Pepper

With anchovies, almond, thyme & rice, this is one of my favourite recipes.

Red PepperDifficulty level: medium. Calories: 237. Preparation time: 45 minutes.

Serves 4

  • 150ml olive oil
  • 1 small onion (peeled & chopped)
  • 200g long-grain rice
  • Pinch of salt
  • 100ml dry white wine
  • 4 sprigs thyme
  • 300ml water
  • 12 anchovy fi llets (roughly chopped)
  • 40g walnut (broken into small pieces)
  • 60g flaked almond (slightly roasted)
  • 12 small red peppers (cut to retain the top, peeled & seeded ~ see previous page)
  • 3 large potatoes (cut into 4 slices of 1cm each)

Vegetronic published by Preface priced £30Preheat the oven to 160°C.

Into a hot sauté pan, add some of the olive oil and the onion. Stir on a slow heat, making the onions become shiny without giving them any colouration. Add the rice and a pinch of salt. Continue stirring on a low heat until the rice is shiny and very hot. Add the white wine and the thyme. Add the water and cover. Cook for 7 minutes on a very low heat.

Remove the rice from the heat and let it cool down for 5 minutes. In a bowl mix the anchovies, walnuts, almonds and rice together with more olive oil. Fill each red pepper with the mix and put them each on a slice of raw potato in a roasting tray. Cook in the oven for 30 minutes.

Serve on a large plate accompanied by a salad of seasoned wild rocket salad.

Alexis Gauthier is author of Vegetronic, a recipe book published by Preface priced £30