Risotto Stuffed Ramiro Peppers

Serves 4

50ml vegetarian white wine

1 lemon, zest only

250 Arborio/risotto rice

150g frozen peas

Salt and black pepper

8 straight, red Ramiro peppers

6 tbsp olive tapenade

20 small cherry tomatoes on the vine

For the quick oriental salad:

1 block (400g) of plain firm tofu, cut into strips (if the tofu is in water, drain and pat with paper towel to absorb excess water, then cut into strips)

200g mange tout, sliced thinly lengthways

1 cucumber cut into ribbons

100g chestnut mushrooms, cut as thinly as you can

50g sesame seeds

1 tsp soy sauce

Preheat oven to 220C. Put vegetable stock into a saucepan and simmer. In a large, wide frying pan fry the leek in a little of the oil for five minutes until softened. Add the garlic and fry for another minute.

Steam the kale for five minutes, run under cold water, drain and set to one side.

Add the white wine, lemon zest and rice to the leeks and stir well, making sure that the rice is well coated.

Cook until the wine has been soaked up by the rice. Now ladle some of the stock over the rice and stir. As the stock is absorbed by the rice keep topping up with more hot stock from the saucepan and keep stirring.

You may not need all the stock, depending on the size of the pan used. It should take about 15-20 minutes until the risotto has a creamy consistency and the rice is cooked.

Add the peas and steamed kale to the risotto about five minutes before the end, season to taste.

Cut the tops off the Ramiro peppers and stuff with the risotto, followed by a teaspoon of the tapenade. Repeat this for all the peppers until they are filled.

You will have risotto left for serving. Set the remaining risotto to one side, reheat just before serving.

Place the peppers and tomatoes into a foil-lined baking tray, drizzle with a little olive oil and roast for 10-15 minutes. To serve, place a large spoonful of the spare risotto onto a large plate and stack two peppers against it.

Place a set of cherry tomatoes next to the risotto.

Serve with a quick oriental salad, made by combining the rest of the ingredients and adding a splash of soy sauce to taste.