As one of the recipients of this recipe I can strongly recommend it. No more soagy and stodgy out crust. Instead yummy flavour some peppers. It was light yet filling at the same time. My only point is that this uses a lot of peppers, so either combine with other veg (not sure if this is possible) or make if you have a glut of peppers to hand.
Last week I was introduced to a great organisation called Feeding the 5000. It’s a UK based organisation, working worldwide to fight food waste. J and I spent the afternoon in central London, helping them distribute perfectly good peppers and cherry tomatoes that were rejected by the supermarkets for not being ‘perfect’ enough to go on their shelves.
The cleaver thing is that the Feeding the 5K guys didn’t just give away the vegetables. To anyone who would stop and listen to our shpiel, we gave out a bag with lots of veg which included a recipe for Gezpacho soup by celebrity chef Hugh Fearnley-Whittingstall. We asked them to maybe make the gezpacho and invite friends over to enjoy their soup, and in the ‘pop-up’ restaurant spirit maybe ask them for a donation to the organisation and sign up to the no-food-waste pledge.
This activity really brought to…
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