Red peppers, apple and tomatoes take precedence in this month’s pot pourri of summer servings, courtesy of resident chef Anna Pettigrew

CRUSTLESS QUICHE WITH RED PIPERS AND SWEETCORN

Take the hassle out of the quiche and make it crustless! Serve it with buttered rolls and you’ll have a filling and easy meal.

SERVERS 4

Preparation time: 10 minutes

Cook Time: 1 hour, 10 minutes

■ 2 medium-sized red bell peppers

■ 1 tin sweetcorn

■ 6 large free range eggs

■ 1 cup grated cheese of choice

■ 1 small onion, chopped

■ 4 cloves garlic, minced

■ 2 tablespoons olive oil

■ 1 tsp salt

■ ½ tsp black pepper

1. To roast the peppers, heat the oven to 220C/fan 200C/gas 6 and line an oven dish with parchment paper.

2. Place the peppers in the dish and roast until completely charred and wrinkled, about 30 minutes, turning a few times during roasting.

3. Remove from oven and wrap foil tightly around the peppers and allow to cool. Keep the roasting dish for later.

4. When the peppers are cool, remove stems, seeds, and peel off the skin and discard. Chop them into smaller bits and set aside.

5. Meanwhile, sauté the onion and garlic with two tablespoons of olive oil in a medium pan until browned.

6. Reduce oven to 180C/fan 170/gas 5.