Pepper Pots

4 yellow, green or red peppers
salt
freshly ground black pepper
1 tablespoon olive oil
50 g/2 oz smoked bacon, derinded and diced
4 spring onions, trimmed and sliced
175 g/6 oz shelled broad beans
100 g/4 oz broccoli florets, roughly chopped
100 g/4 oz cottage cheese
7 g/1/4 oz fresh horseradish, grated (use
1/2 tablespoon horseradish sauce if necessary)
1 tablespoon chopped parsley

Slice the tops off the peppers, deseed, and rinse under cold water. Season the insides of the peppers with salt and pepper. Heat the oil in a pan. Gently fry the bacon and spring onions for 3 minutes. Stir in the beans and broccoli and cook for 2 minutes. Stir in the cottage cheese, horseradish and parsley. Season with salt and pepper.

Spoon the mixture into the pepper shells and place in a steamer. Cover with a tight-fitting lid and steam over boiling water for I() minutes.

Serve the pepper pots whole on warmed plates or slice open to show the creamy filling.

SERVES 4