There was a tasty-looking recipe in yesterday's Independent magazine for shakshouka - fried onions, peppers, chorizo, spinach and tomatoes with an egg broken in the middle, then sprinkled with sumac powder. It was a slight variation on a dish I've cooked before and a really tasty lunch.
After lots of meat and fish while we were away, we were both craving some veg. For supper I cooked a Hugh Fearnley-Whittingstall recipe of peppers stuffed with beans. For my stuffing I cooked up onions, garlic, tomato, mushrooms and borlotti beans with some spices and dolloped it inside a couple of long red peppers. Served with a bit of garlicky yoghurt and a spinach salad, it really hit the spot.
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