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Antipasti

Angela Hartnett from Market Kitchen
Angela Hartnett demonstrates two classic Italian starters: baby tomatoes stuffed with tuna and baby peppers stuffed with goat's cheese

Antipasti

Method

1. For the stuffed tomatoes: make a small cut in the top of each tomato. Bring the water to the boil in a large pan, add the wine vinegar and tomatoes. Cook for 30 seconds, drain and plunge the tomatoes immediately into iced water.

2. Peel the tomatoes and remove the stalks. Slice off the top of the each tomato and scoop out the seeds with a teaspoon. Put the tuna, parsley and lemon juice in a bowl, mix well and season to taste. Carefully stuff the tomatoes with the tuna mixture, taking care not to get any on the outside. Place in a sterilised preserving jar, cover with olive oil and seal. Refrigerate until ready to use (it's best to bring it back to room temperature before serving.)

3. For the stuffed peppers: preheat the oven to 200C/ gas 6.

4. Cut the peppers in half. With a sharp knife, keeping the green stem attached, remove the seeds and white core.

5. Place the peppers on a baking sheet and drizzle with the olive oil. Season and bake in the oven for about 5 minutes, or until soft. Remove from the oven and allow to cool.

6. Combine the goat's cheese and herbs in a bowl and check the seasoning. Spoon the filling into the pepper halves. Return the peppers to the oven for 2-3 minutes to warm through the filling. Serve.

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Serves: makes 250ml jars

Prep: 15 min

Ingredients

For the stuffed tomatoes

20 baby Tomatoes
800ml cold water
100ml red wine vinegar
150g canned Tuna, drained
1/2 bunch flat-leaf parsley, leaves chopped
1 lemon, juice only
salt and freshly ground pepper
Olive oil