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Ingredients

• 12 canned piquillo peppers
• chervil, to garnish

• 225 g salt cod, soaked in cold water for 24 hours
• 300 ml milk
• 1/2 onion, peeled
• 2 sprigs of flat leaf parsley
• 85 ml double cream
• 2 tbsp olive oil, plus extra for drizzling
• 115 g floury potatoes, such as King Edwards or Maris Piperpeeled and boiled
• 1/2 tbsp finely chopped garlic
• pinch of grated nutmeg
• pinch of cayenne pepper
• freshly ground white pepper
• lemon juice

• g extra-fine capers
• bunch of flat leaf parsley, finely chopped
• 1 plum tomato, skinned, de-seeded and finely diced
• 2 tbsp extra virgin olive oil
• black pepper
• white wine vinegar

Description

Serve Up A Flavourful Starter With With David Massey's Recipe For Peppers Stuffed With A Rich Salt Cod Paste

UK TV