Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). 

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, halve the bell peppers lengthways and discard the core and seeds. 

Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the parcel to the same tray as the pepper.

Roast the pepper and garlic parcel on the middle shelf until starting to soften, 10-12 mins.

Meanwhile, drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the tomato puree and peri peri seasoning. Cook for 1 min.

Add the lentils, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine, bring to the boil, then lower the heat and simmer for 3-4 mins, until slightly thickened.

Once thickened, stir half the cheese and a knob of butter (if you have any) through the lentils until combined. Taste and season with salt and pepper if needed.

When the peppers and garlic are cooked, remove from the oven and set the garlic parcel aside to cool.

Divide your lentil filling between the roasted pepper halves and sprinkle the remaining cheese on top. Bake on the middle shelf of your oven until the cheese is golden and the peppers are soft, 6-8 mins.

Meanwhile, roughly chop the coriander (stalks and all). Zest and halve the lime. 

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin into a small bowl and mash with a fork.

Add the coriander and lime zest to the mashed garlic. Season with salt, pepper and a pinch of sugar. Squeeze in half the lime juice and stir through the olive oil for the salsa (see pantry for amount). Set aside.

Squeeze the remaining lime juice into a medium bowl. Add the olive oil for the dressing (see pantry for amount) and season with salt and pepper.

When everything's ready, add the baby leaves to the dressing and toss to coat. 

Share the stuffed peppers, chips and salad between your plates. Spoon the coriander salsa over the peppers to finish.

Enjoy!