Stuffed peppers is a dish that’s very common around the Middle East, and here we’re stuffing them with a lamb, tomato and rice filling flavoured with sweet, fragrant spices such as cinnamon, allspice and cardamon. On the side is a refreshing salad called fattoush - which is given more substance by the addition of grilled pieces of pitta bread - and a fresh cucumber yogurt.

• Cucumber Yogurt Blend: dill leaf, mint, garlic
• Tomato Sauce Blend: mild chilli flakes, oil, salt, Urfa chilli, oil, salt, coriander, cumin
• Fattoush Salad Blend: sumac, mint, oregano, black pepper, allspice
• Stuffed Peppers Blend: cinnamon, garlic, coriander, cumin, parsley, allspice, black pepper, paprika, cloves, nutmeg

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

• 250g lamb mince, or use veggie mince for a veg version
• 750g mixed salad veg (eg little gem lettuce, radishes, cherry tomatoes etc)
• 1 onion
• 4 peppers (any colour)
• 6 tomatoes
• ½ cucumber
• 20g bunch of parsley
• 150g natural yogurt (Greek is best)
• 1 tbsp tomato puree
• 20g raisins
• 1 tbsp vinegar (white wine or cider vinegar is best)
• 50g basmati or long grain rice
• 6 pitta breads

• Large Frying Pan x 2
• Roasting Tin
• Kitchen Foil
• Kitchen Paper
• Mixing Bowl