Today’s recipe is for Stuffed Tomatoes, Herbie Pork Chops and garlic mushrooms, this is a lovely combination of food both in texture and colours.

Stuffed Tomatoes

• 1 Beef Tomato per person.
• 1 onion diced.
• 1 pkt of pre cooked pilau rice. (Microwave rice is super for this)
• 1/2 tsp of Cumin.
• 1/2 tsp Coriander powder.
• 1/2 Garam Masala.
• 1/2 tsp Chili powder.
• 1 tsp of Garlic granules.
• Salt and Pepper.

1. Carefully cut through the top of the tomato and remove the pulp, chop up and retain for later. Place the tomatoes in an ashet.
2. Fry the onion in a little oil until soft.
3. Add the spices and stir through.
4. Add the rice and tomato pulp.
5. Stir everything together and add salt and pepper to taste.
6. Fill the tomatoes with rice, put the lids back on and drizzle a little olive oil over the top.

In a pre heated oven 180’c, 374.F and gas mark 4 place the tomatoes on the top shelf cook for 45mins.

Pork Chops

• 1tbs olive oil
• 4 Pork Chops
• 1-2tsp garlic granules
• 1/2tsp dried thyme
• 1/2tsp dried rosemary
• 50g butter
• salt and black pepper

1. Pre heat oven to 200’C 400’F, Gas mark 6.
2. In a frying pan suitable for the oven heat the oil until very hot.
3. Place all 4 chops in the pan and don’t touch.
4. Sprinkle, 1/2 of your garlic granules, thyme and Rosemary over the top, cook for 1 minute.
5. Salt and pepper the chops.
6. Turn the chops over and sprinkle over the remaining, garlic granules, rosemary and thyme, cook for a further 1 minute.
7. Salt and pepper the chops.
8. Throw in the butter, shoogle until melted and baste the chops.
9. Put in the oven and cook for 5 minutes.
10. Carefully remove and check the area closest to the bone to check your chop is cooked, if not baste them again and put back in the oven for 2 more minutes. I have never had to cook the chops for more than 7 minutes.

Garlic Mushrooms

• 50-85g of mushrooms sliced
• 25g of butter
• 1tsp of garlic granules

1. Melt the butter and add the garlic and mushrooms, toss the mushrooms until well coated and cook gently for 10mins.

Red Pepper Bread

• 600g of strong bread flour
• 2½ tsps of fast acting yeast
• 300mls of lukewarm water
• 1tsp of salt
• 2tbls of oil, I use rapeseed or olive oil
• 1 Red Pepper diced finely
• Into a large bowl measure your flour, yeast and salt keeping those two ingredients separate
• Add the red pepper and gently mix through
• Create a well in the centre and add the oil and ¾ of the water
• Bring all the ingredients together adding more water if needed
• Turn out onto a floured surface and knead until the dough feels smooth and complient
• Put into a lightly oiled bowl, cover and leave somewhere warm to rise (prove) this will take between 1 hour and 1½
• Knock the bread back with your knuckles
• Turn out onto a tray and shape into a round, tucking the edges in as you go
• Set aside to rise again for around 1hr
• With a sharp knife score a cross in the top, sprinkle over some flour
• In a pre heated oven 220°C 400°F Gas mark 5/6 bake for 25mins
• Carefully remove and tap the bottom, your bread should sound hollow, cook for a further 5mins if required.