Peppers

Chicken Fajitas

  • 30g taco seasoning
  • 1 tbsp olive oil
  • 1 lime, juiced
  • 2 lbs boneless skinless chicken breasts, cut into thin slices
  • 1 red onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • small flour tortillas, warmed, optional
  • avocado, optional
  • cilantro, optional
  • salsa or hot sauce, optional

Bonfire Bangers with Cheesy Chilli Beans

  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 4 rashers streaky bacon, chopped
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomato
  • 2 tbsp dark brown sugar
  • 2 tsp Dijon mustard
  • 2 thyme sprigs
  • 2 tsp Worcestershire sauce
  • 2 x 400g cans cannellini beans , rinsed and drained
  • 2 red peppers, deseeded and chopped
  • Chilli peppers to taste, chopped
  • 250g organic cheese
  • 2 x

Baked Sausage and Bean Casserole

Ingredients

  • 2 tbsp olive or rapeseed oil
  • 1 onion, finely chopped
  • 2 medium sticks celery, finely chopped
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 12 old-spot pork sausages (about 900g)
  • 3 fat garlic cloves, chopped
  • 3 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 1 tbsp dried thyme
  • 125ml white wine
  • 2 x 400g cans cherry tomatoes or chopped tomatoes
  • 2 sprigs

Summer Garden Pasta Salad

  • 250g organic pasta
  • 3 tablespoons organic white wine vinegar
  • 1 organic lemon (for lemon juice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 30g olive oil
  • 1 medium organic courgette, halved and sliced
  • 1 medium organic sweet red pepper, chopped
  • 1 medium organic tomato, chopped
  • 1 small organic red onion, halved and thinly sliced
  • 100g organic cheddar

Accompanying Veg Sticks

  • 1/2 Stick Organic Celery
  • 1 Organic Carrot