Ingredients
½ red pepper, seeds removed
1 tbsp olive oil
salt and freshly ground black pepper
25g/1oz unsalted butter
25g/1oz plain flour
75ml/3fl oz whole milk
75ml/3fl oz double cream
2 free-range egg yolks
1 tbsp chopped fresh parsley
1 tsp chopped fresh sage
1 tsp chopped fresh chives
2 free-range egg whites
chervil leaf, to garnish (optional)
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Rub the red pepper with oil and season well with salt and freshly ground black pepper. Place the red pepper onto a baking tray and place into the oven to roast for 6-8 minutes.
3. Melt the butter in a pan over medium heat and add the flour. Stir well to make a roux.
4. Gradually add the milk, then the cream, whisking constantly until smooth. Remove from the heat and whisk in the egg yolks.
5. Add the parsley, sage and chives and season, to taste, with salt and freshly ground black pepper.
6. Whisk the whites in a clean bowl until stiff peaks form when the whisk is removed. Add the whites to the cream sauce, folding together carefully with a metal spoon to maintain volume in the whites.
7. Spoon the mixture into the roasted pepper and return to the oven to bake for a further 10 minutes, or until the filling is risen and golden.
8. To serve, place onto a plate and garnish with a chervil leaf, if desired.
