David Herbert’s Stuffed Capsicums with Rice, Raisins and Pine Nuts, and Stuffed Zucchini with Breadcrumbs, Parmesan and Lemon

Stuffed vegetables work well as either a main or a side dish.

The capsicum recipe is adapted from one by London-based food writer Claudia Roden.

Stuffed capsicums with rice, raisins and pine nuts

1 medium onion, diced

1 clove garlic, coarsely chopped

100ml extra virgin olive oil

250g Arborio (risotto) rice

1-2 teaspoons sugar

Sea salt & freshly ground pepper

3 tablespoons pine nuts

3 tablespoons raisins

8 cherry tomatoes, quartered

1 teaspoon ground cinnamon

3 tablespoons chopped fresh mint

2 tablespoons chopped fresh dill

2 tablespoons chopped parsley

Juice 1 lemon

6 medium red capsicums

250g natural yoghurt mixed with 1 crushed garlic clove, to serve

Preheat oven to 190°C. In saucepan, fry onion and garlic in half the oil until soft. Add rice; stir until coated and translucent. Pour in 450ml water; add sugar, a pinch of salt and a grind of pepper. Stir well; simmer for 15 minutes, stirring occasionally, until water is absorbed but rice is still a little underdone. Stir in pine nuts, raisins, tomato, cinnamon, herbs, lemon juice and remaining oil. Slice off tops of capsicums; set aside. With spoon, remove cores and seeds; fill capsicums with rice mixture. Replace tops, arrange filled capsicums side by side in shallow baking dish; pour 1cm water into bottom. Bake in oven for 45-55 minutes or until capsicums are tender but holding their shape. Serve warm or cold, accompanied by a bowl of garlic yoghurt. Serves 6

Stuffed capsicum. Picture: Guy Bailey

Stuffed zucchini with breadcrumbs, parmesan and lemon

2 zucchini, halved lengthways

1 garlic clove, peeled, crushed

1 large egg, beaten

40g parmesan, finely grated

40g fresh breadcrumbs

100g cherry tomatoes, quartered

Juice and grated zest ½ lemon

2 tablespoons chopped flat-leaf parsley

3 tablespoons slivered almonds, toasted

3 tablespoons olive oil

Use teaspoon to scoop flesh from each zucchini; leave sides 1cm thick. Transfer flesh to sieve; squeeze out as much liquid as you can. Place flesh in bowl with all remaining ingredients except oil; add two pinches of salt and stir. Place zucchini shells cut-side up on paper-lined oven tray. Drizzle with 1 tablespoon oil; season. Spoon in filling; bake for 15 minutes until set and golden brown. Drizzle with oil. Serves 2 as a main