If you like your spice but don't want to feel an excessive burn, the Red Pepper
Chicken pizza promises a reasonable -- but not overpowering -- degree of heat in every bite, thanks to its fantastic fiery drizzle.
Place the rosemary sprigs on top, followed by a good grind of For the red pepper
paste: 3 roasted red peppers
from a jar 2tsp tomato puree 1/2 tsp salt 1tsp pul biber 150ml olive oil
The second is a spicy blend of butternut squash, onion, red pepper
, spinach and quinoa seasoned with black pepper and chilli powder, coated in a brown rice and wheat breadcrumb.
DINNERS | Prawns cooked with mango slices, coconut milk, grated ginger and three chopped spring onions, served with brown basmati rice | Chicken and mixed veg stir-fry with any veg of your choice, 1 chopped garlic clove, 1 tbsp soy sauce, wholemeal noodles | Cod fillet, baked with a matchbox sized piece of mozzarella in foil with chopped basil, served with oven roasted Mediterranean veg (sliced peppers, courgettes, tomatoes and red onion) drizzled with 1 tbsp olive oil | Lean steak, grilled and served with grilled mushrooms, red pepper
and steamed broccoli | Salmon fillet baked in foil with lemon juice, with tomato and cucumber salad, plus half a sliced avocado SNACKS | Any single piece of fruit.
Sabra Hummus Red Pepper
2 oz 6 6 x 2 oz (12 x 6 pks)
SHOPPING LIST Beef mince (500g), PS2 Onion (loose), 12p Red pepper
(loose), 40p Basics chopped tomatoes (400g), 30p Basics red kidney beans in Water (400g), 30p Double concentrate tomato puree (200g), 50p Basics white rice (1kg), 60p TOTAL: PS4.22 COST PER HEAD: PS1.06 INGREDIENTS 1 onion, peeled and chopped, 500g minced beef, 1 red pepper
, deseeded and cut into strips, 400g chopped tomatoes, 2 tbsp tomato puree, 400g red kidney beans, drained, 300g rice.
SERVES 4 FOR THE CHICKEN | 2 chicken breasts, cut into chunks | 1 red pepper
, cut into chunks | 2 cloves garlic, crushed | 4 tbsp olive oil | 1/2tsp oregano leaves, chopped | 1/2tsp thyme leaves, chopped | 1/2tsp smoked paprika | Squeeze lemon juice | Pinch dried chilli flakes | Good pinch of salt METHOD Place all the ingredients apart from the chicken and red pepper
in a bowl and mix until combined, then add the chicken and red peppers
and mix to coat.
INGREDIENTS 11/2tbsp olive oil 225g (8oz) onion, diced 2tbsp garlic, crushed (about 2 cloves) 115g (4oz) chargrilled tomatoes, skins removed, seeded and chopped 250g (9oz) roasted red pepper
, rinsed and drained 125g can chickpeas, rinsed and drained 1ltr (13/4 pints) water 2tbsp parsley, finely chopped 1/4tsp salt METHOD 1.
Start with a red pepper
pesto, top with an olive and cherry pepper blend and then sliced salami and provolone cheese.
READY IN 50 MINUTES SERVES 4 salt and freshly ground black pepper 8 skinless chicken thighs low calorie cooking spray 600g baby new potatoes, halved 500g vine tomatoes, halved 3 onions, quartered 200g baby courgettes, halved 1 red pepper
, deseeded and cut into chunks 4 garlic cloves, finely chopped a small handful of fresh thyme leaves, roughly chopped a large handful of fresh flat-leaf parsley, finely chopped 1/2 tsp dried oregano 1 tsp dried red chilli flakes finely grated zest and juice of 1 unwaxed lemon 150ml chicken stock 1 Preheat your oven to 200degC/ fan 180degC/gas 6.
Because of the bad weather conditions this year the crops of the red pepper
had 30 percent reduction.
2 Tbsp olive oil 4 15-oz cans red 1/2tsp red pepper