Mushroom and feta baked peppers.

A healthy meat-free dinner that can be prepped in advance. They can be eaten hot with salad and rice or sweet potato or eaten cold for lunch at work.

Ingredients - serves 2

2 small red or yellow peppers

4 sundried tomatoes

175g chestnut mushrooms

20g hazelnuts

1 clove of garlic

50g breadcrumbs

1tsp chilli flakes

100g feta

1. Gently fry in a little oil the diced mushrooms, sundried tomatoes, garlic and chilli flakes. Chop the nuts and add to the pan until a little toasted. Season with salt and pepper.

2. Take the mixture off the heat and add the breadcrumbs and crumble in the feta and stir until combined.

3. Cut the peppers in half length ways, scooping out all the seeds. Add the mixture to the hollow peppers and stuff until full and compact.

4. Place peppers in a roasting tin stuffing side up. Bake at 200c for 30 mins covered in foil- remove the foil for the last 5 minutes to brown the mushroom mixture. Eat hot or cold with a desired side dish.

Mushroom and feta stuffed peppers with brown rice, chopped lettuce with a balsamic dressing.

The Kitchin.

For my 22nd birthday my boyfriend Tom took me to the Michelin Starred restaurant The Kitchin in Edinburgh, Scotland. You may recognise the chef Tom Kitchin from your tellyboxes where he's quite a regular on the BBC's Saturday Kitchen. The philosophy of the eaterie is to eat the seasons, from nature to plate. If you follow Tom on twitter you'll see his tweets of hand picked mushrooms, the pheasant or scallops that have come in that morning. 

The atmospheres was very relaxed and the staff were more than happy to answer questions about the menu and give excellent advice on wine lists and food parings.

Warm sourdough with smoked butter.

Amuse Bouche. Game jelly, crispy pork, apple slices, quails egg and micro herbs. 

My Starter. Boned and rolled pig’s head, served with roasted tail of langoustine from Tobermory and a crispy ear salad.

Tom's Starter. Basil ravioli pasta, garlic snails, braised onion and a rich sauce. 

My main course of sweet roasted beetroot, orange, fennel and rare venison.

Tom's main of pheasant, butternut squash, wild mushroom and heritage potato crisps.

Strawberry and pistachio mille-feuille.

Dark chocolate and blackberry torte.

Nut fudge, beetroot fudge, peanut brittle and blackcurrent macarons.

http://thekitchin.com/