Harissa King Prawns and Chorizo Stuffed Bell Pepper

Lay the bell pepper halves, cut-side down, onto a baking tray. Drizzle with oil, then season with salt and pepper.

Roast on the top shelf until slightly softened, 8-10 mins.

While the pepper cooks, put the tomatoes onto a piece of foil with the garlic, dried thyme and a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Put onto a baking tray, then roast on the bottom shelf until softened, 15-20 mins. 

While the tomatoes cook, heat a large frying pan on medium-high heat (no oil). When hot, add the diced chorizo and fry until it starts to brown, 3-4 mins.

Once cooked, add the chorizo to a medium bowl and crumble in the Greek style salad cheese. Mix and season with salt and pepper. Set aside the frying pan for later - no need to clean.

Once softened, remove the bell pepper halves from the oven and fill with the chorizo and cheese mixture.

Return to the top shelf of the oven until the pepper is soft and slightly charred and the Greek style salad cheese has browned slightly, 10-12 mins.

In the meantime, drain the prawns. Return the frying pan to medium-high heat with a drizzle of oil and the butter (see pantry).

Once hot, add the prawns and green pepper. Cook for 5-6 mins, turning regularly. Add the harissa paste halfway through and toss to coat. Season with salt and pepper.

Remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.