Stuffed red peppers - Recipe by Executive Chef, Gary Robinson

Recipe by Executive Chef, Gary Robinson

Serves 6

200g feta cheese
a dozen ripped basil leaves
a handful of big green olives, stoned and chopped
Jarred red peppers from the deli section
200g pungent olive oil 

Put the feta in a bowl and mash with a fork then season with black pepper, the shredded basil leaves and the chopped olives. Stir in three glugs of oil.

Rinse and dry the chillies. Stuff a teaspoon of the seasoned feta into each of the peppers then put them on a large serving dish.

Cover with cling film and leave for at least half an hour or so at room temperature, then drizzle with really good olive oil just before serving.