Well here’s another variant on my infinitely adaptable Stuffed Peppers recipe. Ok that linked recipe uses haggis, but I often use whatever meat is available, especially the end of the chicken or the like.

However this weekend I did an (almost) veggie version using nuts instead of meat. Essentially the method is the same: a packet of stuffing mix, some onion, garlic, mushrooms and soft tomatoes; a beaten egg, a good dash of Worcs. Sauce (leave this out if you want totally veggie), some tomato paste and a good grind(!) of black pepper.

Then instead of meat I used about 200g mixed nuts (anything except peanuts and cashews). You’ll want to whizz the nuts in the food processor – but not too much: you want some ground down but still with some chunky (grain-sized) bits for texture and crunch.

Mix it all together and stuff four large-ish peppers – I halve them down the middle as I find “boats” cook quicker. Cover with foil and give it about an hour in a hot oven. Remove the foil, sprinkle with grated cheese and return to the over for another 15 minutes.

Delicious hot (with a sauce of your choosing, if desired) or cold with HP Sauce or similar.

Four halved peppers make a hearty main course for four.

And you can easily make this vegan by leaving out (or substituting) the egg and the cheese.