Uptown Food Store

Ingredients
4 peppers, any colour, deseeded and cut in half
150g easy-cook long grain white rice
1 teaspoon vegetable oil
1 small onion, finely chopped
1 garlic glove, crushed
300g skinless turkey breasts, cut into chunks
2 tomatoes, chopped
75g frozen peas, thawed
1 teaspoon mild paprika
1 teaspoon dried mixed herbs
1 pinch ground black pepper
Method
Preheat the oven to 190C/fan 170C/gas mark 5. Arrange the peppers in a roasting pan, cut side up.
Bring a large saucepan of water to a simmer, add the rice and cook for 12 to 15 minutes, or according to pack instructions, until tender.
While the rice is cooking, heat the vegetable oil in a large frying pan or wok and stir-fry the onion and garlic for about 3 minutes, until softened. Add the turkey and stir-fry for about 5 minutes. Add the tomatoes, peas, paprika and herbs, then remove from the heat.
Information:
You can use skinless chicken breast instead of turkey. Or try vegetarian mince, or mushrooms and courgettes for a meatless version!
Drain the rice, stir it thoroughly into the tomato mixture and season with some pepper. Spoon the filling into the pepper halves – it's fine if there's too much, just spoon the rest into the roasting pan!
Information:
This can be made ahead of time – once you've stuffed the peppers, just cover the tray and pop in the fridge until you're ready to bake.
Cover with foil, bake for 20 to 25 minutes and then serve.

Ingredients
100-200 g cooking chorizo , 1 cm dice
3 tbsp cooking oil
1 pint milk
570 g cod fillet , skinned and checked for bones
4 medium potatoes , peeled and chopped
generous k**b butter
1-2 tbsp plain white flour
150-200 g frozen petit pois
Instructions
Cook chorizo and cooking oil over a medium flame until chorizo is just cooked through.

Remove chorizo from the pan using a slotted spoon. Pour chorizo-flavoured oil into a separate bowl or jug. Set both aside.

Heat the milk in a saucepan and poach the cod over a low flame until cooked through, approximately 15 minutes depending on the thickness of your fillets.

While the cod is poaching, put your potatoes on to boil, drain once cooked and mash with a little butter.

Once the cod is cooked, strain the milk from the pan, set aside in a jug or bowl.

Gently break the cod into small pieces, set aside.

Combine 3-4 tablespoons of chorizo-flavoured oil with the flour and cook for a few minutes, then add strained poaching milk and simmer until the sauce thickens.

Preheat the oven to 180 C (fan).

Place cod, chorizo and peas into a casserole dish, pour over the chorizo-flavoured sauce and gently mix to combine.