We’re so excited to share this recipe from Higgidy’s brand-new cookbook, Clever With Veg written by their co-founder Camilla, which is available to order now.

There’s a saying at Higgidy – everything’s better with feta. Here they’ve combined it with two other Higgidy favourites: red peppers and spinach – delicious!

Serves 4

Equipment:

• Large roasting tin, about 35 x 25cm

• Small frying pan Ingredients:

• 3 Romano peppers, halved and deseeded

• 2 tablespoons olive oil, plus extra for greasing

• 1 onion, finely chopped or 100g frozen diced onion

• 2 garlic cloves, finely chopped

• 250g frozen chopped spinach, defrosted and excess moisture squeezed out

• 4 eggs, beaten

• A small bunch (about 30g) of herbs (e.g mint or dill), finely chopped

• 200g feta cheese, crumbled

• Freshly grated nutmeg

• Freshly ground black pepper

Method:

1. Preheat the oven to 190°C/170°C/Gas Mark 5. Grease the roasting tin with a little olive oil.

2. Arrange the peppers cut-side up in the prepared tin and set aside.

3. Place the olive oil in a small frying pan over a medium heat. When hot, add the onion and garlic and fry for 4-5 minutes, until the onion is just soft. Transfer to a bowl, add the spinach and eggs, and stir well. Add the herbs, 150g of the crumbled feta and a good grating of fresh nutmeg and freshly ground black pepper.

4. Spoon this wet mixture into the halved peppers, sprinkle with the remaining feta and bake for 35 – 40 minutes. Serve with warm flatbreads, olives and hummus if you wish.