SUNFLOWER SEED & CHILLI PESTO

I like this spread over cooked flat pasta (linguini, tagliatelle ) into which crumbled blue cheese has been stirred.

1-2 fresh jalapeno chillies, deseeded and chopped
60g sunflower seeds, toasted lightly and cooled
2 handfuls fresh coriander
2 handfuls fresh parsley
3 large garlic cloves, chopped
1/2 tsp salt
80ml extra-virgin olive oil, plus additional oil to cover pesto

Blend all ingredients in a food processor. Pack into a container and cover with the additional oil. Keeps up to a week in the fridge.

STUFFED PEPPERS WITH TOMATOES, BACON AND SUNFLOWER SEEDS

Served hot or cold this versatile dish could be a main course, an accompaniment or a light snack.

4 rashers bacon, fried until crispy then crumbled
3 red and 3 yellow peppers
3 cloves garlic, sliced finely.
36 cherry tomatoes
36 small capers
1 handful fresh marjoram leaves, torn
60g white breadcrumbs
60g sunflower seeds
300ml stock or water
sunflower oil
sea salt and freshly ground black pepper

Preheat oven to 180C
Fry the rashers until crispy, then chop or crumble. Lightly toast the sunflower seeds.
Halve each pepper lengthways and remove seeds.
Place peppers in a lightly oiled baking dish, cut side up. Into each half pepper half put 3 slivers of garlic, 3 tomatoes, 3 capers and a few marjoram leaves. Mix the breadcrumbs, sunflower seeds and bacon and sprinkle sparingly over the top.
Pour a little tock or water into the pepper halves to keep the stuffing moist.
Drizzle with sunflower oil and season with salt and pepper.
Pour about three quarters of an inch of water into the base of the dish to prevent sticking. Cover the dish with foil. Bake in preheated oven for 20 minutes. Inspect and continue to bake for a further 15 minutes or until peppers are soft.

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