According to recent research, by eating peppers twice a week we could reduce the risk of developing Parkinson’s Disease by at least 30%. But for those who don’t like peppers, it may be that they can substitute that with tomatoes, potatoes or aubergines (egg plant) although possibly with a slightly lesser effect.

Sunday was hot … very hot! Far too hot for a roast, so I had a look through my food cupboard, fridge and freezer to see what I could find which would be light but filling, tasty, effortless and perfect for supper.

I love cooking, but I can’t be doing with all that weighing out and spending hours slaving over a hot cooker so this really fitted the bill.

This recipe isn’t one for the novice cook, but if you’re a vegetarian and/or enjoy baking, this could be a recipe you may want to try out. This serves about four (depending on the size of your appetite!) so may be a nice idea for a supper party with a couple of friends, or maybe for serving up at a barbecue if you have vegetarian friends joining you.