Stuffed red pimentos with ricotta, rosemary and chilli olive oil

Method

1. Place the peppers on a chopping board and use a sharp knife to cut them lengthways and remove the seeds.

2. Place the peppers in a large bowl, drizzle with olive oil and season with salt and pepper. Toss well.

3. Heat a griddle pan until very hot and cook the peppers until lightly charred on both sides.

4. Meanwhile, finely chop the capers and mix together in a bowl with the ricotta, rosemary and lemon juice. Season with a little salt.

5. While the peppers are still warm, use a teaspoon to spread the ricotta mixture into the cut sides.

6. Place the stuffed peppers on a large serving dish, drizzle with chilli olive oil and serve warm as a starter or to accompany your favourite fish dish.

7. For the parmesan crisps: Preheat the oven to 180Cgas 4. Make 8 small heaps of the grated Parmesan on a baking sheet, spaced about 2cm apart. Sprinkle the thyme over the cheese piles. Bake in the oven for 4-5 minutes until melted, lacy and golden. Remove from the oven and immediately lay each crisp on a rolling pin to curve it slightly.