This recipe is based on one in the February issue of the BBC's GoodFood magazine. It should also have had capers (I forgot to but them) and parsley (I don't like it).
My ingredients were Romano peppers, olive oil, a slice of brown bread, pine nuts, grated Parmesan, a green chilli and a bag of spinach leaves.
Half and deseed the peppers, drizzle with oil and bake for 20 mins at 190degreesC. While they're cooking, toast the bread then blitz into breadcrumbs. In a bowl, mix the breadcrumbs, pine nuts, Parmesan, chilli and oil. Put the spinach in a colander and pour a kettlefull of boiling water over it. You will think you have far too much spinach until you do this and it wilts! Squeeze out as much water from the spinach as possible. After the peppers have had their twenty minutes, divide the spinach between them then top with the crumb mix. Return to the oven for another 15 mins.
On their own, they would make a very good vegetarian meal, but we had ours with lamb chops. I'm sorry they don't look a bit tidier on the plate, but I think it would have caused marital strife if Malcolm's dinner was cold because I had been taking pretty photos of it!!
Earlier this afternoon, I prepared this. It's based on a Delia recipe and is very easy. First, take a large freezer bag and add olive oil, salt, pepper and some dried herbs. Peel and roughly chop your veggies - today I used sweet potato, butternut squash, red onion, mushrooms, carrots and baby roasting potatoes - just pop them in the bag and make sure they all get coated with the oil. I made enough for two helpings, as it keeps for several days in the fridge (we think it actually improves with keeping). To cook, simply put some on a heavy baking/roasting tray and cook in a hot oven. But there is a little extra when you prepare this - instead of just shaking the bag to coat the veggies, get your hands in there and give them a good mix. When you have finished you will have oil and salt clinging to your hands. Give them a good massage and then wash them. Your hands will be lovely and smooth and soft, having been exfoliated by the salt and moisturised by the oil ... now that's what I call muti-tasking!