Using up leftover frozen peppers
Pepper & tomato soup for 2
Heat 1 tbsp olive oil in a medium-sized
pan. Tip in 250g pack cherry tomatoes,
halved, and cook for 5 mins until
softened. Pour in 250ml hot stock,
200g frozen peppers and seasoning,
then bring to the boil.
Remove from the heat, then blend with
a stick blender until smooth. Serve with
Heat oven to 200C/180C fan/gas 6.
Cook the potatoes in a large pan of salted
water for 12-15 mins or until tender. Drain
well, then return to the pan and allow to
steam for 3 mins. Add some seasoning
and the butter, then roughly mash with
a fork and set aside until later.
Meanwhile, cook the peppers and
onion in a large pan for 5 mins – the
water in the peppers should stop them
sticking. Stir in the turkey mince, chilli
and paprika and cook until browned.
Pour in the stock, then bubble for
10 mins until thickened. Transfer the
turkey mince into an ovenproof dish,
top with the mash and cook for 30 mins
or until golden and bubbling.