This is the sort of easy dish that can lend itself to any Mediterranean vegetables, think finely diced aubergine and courgette and do experiment with fresh herbs. Serve with toasted bread for a quick lunch or a light supper. The garlic should not be finely chopped otherwise it will char and burn whilst baking giving an acrid taste. I try and to leave the stalk on when halving the peppers, purely for decoration. This would be a quick and easy dish for students to try on any of my Dofe Courses.

3 peppers, halved and de-seeded

4 garlic, peeled, roughly chopped

15 baby tomatoes, halved.

30 olives, pitted

Salt and pepper

1 tbsp dried thyme

3 tbsp olive oil

200°C/ Fan 180°C/ Gas Mark 6

1. Place the halved peppers into an oven proof dish, cavity side up. Into each cavity place equal amounts of the garlic, tomatoes and olives.
2. Over each pepper, add a generous grind of black pepper, salt and dried thyme. Finish by drizzling over the olive oil.
3. Bake for 40-45 min. The vegetables will slightly char, if you don’t like this, then cover with tin foil.