Ingredients
For the stuffed pepper
½ red pepper
¼ celeriac, peeled and grated
1 free-range egg, beaten
30g/1oz Stilton, crumbled
salt and freshly ground black pepper
For the potato rösti
½ potato, peeled and grated
salt and freshly ground black pepper
olive oil, for greasing
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the stuffed pepper, place the pepper half onto a baking sheet.
3. Mix the celeriac, half the beaten egg and the cheese together in a bowl and season well with salt and freshly ground black pepper.
4. Spoon the celeriac mixture into the pepper half and bake in the oven for 15-20 minutes, or until the pepper is soft and the celeriac is cooked through.
5. For the rösti, mix the grated potato and the remaining beaten egg together in a bowl and season well with salt and freshly ground black pepper.
6. Lightly oil a 5cm/2in chefs' ring and place onto a non-stick baking sheet. Push the potato mixture into the ring.
7. Transfer to the oven and bake for 15 minutes, or until golden-brown and crisp.
8. To serve, place the rösti in the middle of a serving plate, remove the chefs' ring and top with the stuffed pepper.
