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Easy Summer Recipes

Stuffed Red Peppers Linguine with Pancetta & Hot Chilli Greek Yoghurt with Walnuts

Stuffed Red Peppers (Serves 4)

4 Red Peppers
16 Small Cherry Tomatoes
Fresh Basil Leaves
Finely Chopped Garlic Clove
Rice Bran Oil

Cut peppers lengthwise through the stalk and place in dish lined with large piece of kitchen foil (enough to make parcel). Fill with chopped cherry tomatoes, finely chopped basil leaves and garlic. Drizzle the oil over the peppers and add salt and pepper – close up the foil parcel.

Bake in a moderate oven (120 degrees) for one and a half hours.  Chill and serve.

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Classic Linguine with Pancetta, Oil, Garlic and Hot Chilli (Serves 4)

One packet of Linguine Pasta
Two cloves of Garlic (finely chopped)
Virgin Olive Oil
Pancetta Pieces
Hot Chili Flakes

Cook pasta in boiling water until al dente or to taste.  Drain and add very finely chopped garlic, hot chili flakes and toss in Olive Oil.  Fry pancetta pieces in oil until crisp and add. Serve immediately.

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Greek Yoghurt , Walnuts and Honey with Muscovado Topping
(Serves 4)

Two tubs of authentic Greek Yoghurt
4 Tablespoons of good quality Honey
4 oz. of Walnuts
4 oz Dark Muscovado Sugar

Chop walnuts into small pieces and add honey to the bottom of serving glasses
Spoon over the rich Greek yoghurt.  Top off with dark Muscovado Sugar and put into the fridge to let the sugar melt and chill the mixture.