Cheese Stuffed Portobello Mushroom and Chimmichuri

Put the couscous in a large bowl. Pour in the boiling water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve. 

Meanwhile, pop the pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast the peppers on the top shelf for 6-8 mins then remove from your oven and set aside (you'll add the mushrooms to the peppper tray).

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the mushrooms, season with salt and pepper and fry until golden brown, 3-4 mins, then turn over and cook for a further 3-4 mins.

Transfer them, stem-side up, to the baking tray with the peppers.

Put your pan back on medium heat and add the butter (see pantry for amount). Once melted, add the mushroom stems and garlic. Season with salt and pepper and fry for 2 mins. Remove from the heat and then divide the garlicky mushroom mixture between the whole mushrooms.

Crumble the Greek style salad cheese over the mushrooms and bake on the top shelf of your oven until the cheese is golden, and the peppers soft, 8-10 mins.

Meanwhile, cut the tomato into 1cm chunks. Zest and halve the lemon. Trim and thinly slice the spring onion. Finely chop the parsley (stalks and all).

Pour a drizzle of olive oil into a small bowl and season with salt and pepper. Add the lemon zest and tomatoes and set aside.

Put the parsley in another small bowl with the spring onion, chilli flakes, lemon juice, sugar and olive oil for the salsa (see pantry for both amounts). Mix together and set aside - chimmichuri made!