Recently I attend a training course via the day job located in Talgarth, apicturesque village on the northern edge of the Brecon Beacons. At lunchtime we made our way to a local attraction, a working water mill, and their tea room where we sat down to lunch. I chose the roasted cheese peppers, which came with a homemade coleslaw and bread baked on site using flour they had milled themsleves.

For my LatestSupper I decided to recreate the experience!

Taking two large red peppers and sliced across being careful to keep the stem intact and spilt equally for purely presentation purposes. Using a sharp knife and melon spoon I removed and disgarded the seeds and core.

Next I stuffed each pepper with garlic, baby plum tomato before adding thin slices of a good quality Goat’s cheese. Plenty of nose without the acid burn in the stomach.

I chose Petit Chebra from Lidl at £1.69 helps make this light dish very affordable.