• 6 really big squat red peppers
  • 2 slim leeks, cleaned, & finely chopped.
  • 150 gm king size prawns rinsed
  • 6 heaped tbs. fresh organic breadcrumbs
  • 3 tbs. grated Doddington cheese
  • A little chopped fresh parsley for garnish
  • 25gm organic butter
  • 25gm organic white flour (plain)
  • 200ml organic whole milk
  • 1 clove fresh garlic (optional) crushed
  • Good sized pinch ground mace/nutmeg
  • Salt & Pepper to taste

Doddington Crusted Red Pepper with Creamed Leeks & Prawns

  1. Pre-heat the oven to gas 6/200C-
  2. In a mixing bowl combine the breadcrumbs and grated cheese.
  3. Trim off the tops, discard the seeds and sit the peppers on a lightly oiled baking sheet. Slice away the small amount of pepper around the base of the stem, chop finely, & set to one side.
  4. Steam the leeks and chopped pepper trimmings – 5 mins.
  5. In a heavy based pan melt the butter, remove from the heat and, using a wooden spoon, blend in the flour together with a small amount of the milk if necessary.
  6. Return the pan to the heat and slowly add the milk, mixing thoroughly & stirring continuously to obtain a smooth sauce. The sauce will thicken as it comes to the boil. Cook for a few minutes, continuing to stir.
  7. Turn off the heat and add the mace/nutmeg. Season to taste, add the crushed garlic if using. Stir in the cooked leeks and pepper trimmings.
  8. Using a metal spoon lightly stir the prawns into leek and pepper sauce.
  9. Fill the pepper shells almost to the top with the prawn and leek mixture.
  10. Heap the cheese & breadcrumbs over the top of the filled shells and bake for 15 – 20 mins. until the tops are well browned and crisp
  11. Scatter with chopped parsley and serve with lashings of creamy mashed potato and a large bowl of buttered spinach or cabbage. Or, if it is a very hot summer’s day, a large mixed salad.