• Get all the ingredients listed out onto the work surface. Get all the equipment listed out and check everything is in order. Empty the oven of spare tins, etc. Put your apron on. Roll your sleeves up. Tie your hair back. Ensure the sink is empty of stuff. Put a full kettle of water on to boil. Wash your hands and clean the surfaces with hot soapy water... A couple of minutes preparing yourself is good.

Cook the Puy lentils

• Weigh the Puy lentils into the pan, add the boiling water from the kettle, 5g stock cube and 2 bay leaves, stir to dissolve the stock cube, and simmer with a lid on, on a low heat. The water will be absorbed into the lentils. Cook for around 15 minutes until al dente. No lentil mush please! Once cooked, pop the lentils into a sieve held over the pan to ensure there is no spare water. Put to one side.
  300 ml boiling water, 5 g stock cube, 2 units bay leaves, 100 g puy lentils

Cook the Arborio rice

• Weigh the rice into the pan, add the boiling water from the kettle and 5g stock cube, stir to dissolve the stock cube, and simmer with a lid on, on a low heat. Keep an eye on it. When the water has gone (10-12 minutes), turn off the heat and put the pan with the cooked rice to one side. It will be, correctly, sticky and starchy. It is done when the water has gone, assuming a low heat and the lid on.
  400 ml boiling water, 5 g stock cube, 200 g arborio rice

Cook the filling

• Peel and chop the red onion into small dice. You don't want big pieces of onion because the filling won't hold together properly. In a large fry pan warm the oil on a low heat and then add the onions with a large pinch of salt, stir and cook well. Keep moving the onion around as to soften and become translucent.
  2 tbsp olive oil, 300 g red onions, 1 pinch salt
• When the onions are nearly done, peel and finely slice the garlic cloves and add to the pan. Cook for a couple of minutes to allow the garlic to soften.
  3 units garlic cloves
• When the garlic is soft, add the tomato purée to the pan, stir around thoroughly and allow it to cook through and darken in colour, 3-4 minutes.
  2 tbsp tomato purée
• Deglaze the pan: in a small bowl, mix the red wine vinegar and apple cider vinegar together, along with the salt and harissa. Then pour into the pan, mix thoroughly and cook until the liquid has disappeared.
  2 tbsp red wine vinegar, 1 tbsp apple cider vinegar, ½ tsp salt, 1 tsp harissa
• Whilst waiting for the vinegar to reduce, chop the capers, walnuts and parsley.
  3 tbsp flat leaf parsley, 30 g walnuts, 30 g capers
• Pre-heat the oven 190 ℃ fan. You'll need your casserole out now, along with foil (to cover the peppers; the peppers might sit too tall to use the lid of your casserole).
• When the vinegar has reduced to nothing, add the capers, walnuts and parsley to the pan and mix. Add the nutritious yeast to the pan and mix. Add the cooked Puy lentils to the pan and mix. Add the cooked Arborio rice to the pan and mix.
  2 tbsp nutritious yeast

Prepare the peppers

• Taking a large chef knife, level the bottom of the peppers. One by one, stand up the peppers and work out where you need to take a little slice off the base. Steady here. Sometimes you can't get a flat surface. It's OK, you'll just need to lie the pepper down to cook.
  4 units bell peppers, 15 ml olive oil
• With the same knife, take the top off each pepper, leaving approximately 15mm of coloured flesh with the stalk. I lay the pepper on it's side to do this. Retain the tops. Then, use a small paring knife to carefully remove the white flesh and seeds from inside each pepper. Rub the peppers inside and out with the oil. You've just got to get greasy hands!

Prepare the passata/stock mix

• Make up the stock, pour the passata into the casserole, add the stock and black pepper, and stir to mix.
  400 g passata, 1 pinch ground black pepper, 5 g stock cube, 200 ml boiling water

Stuff the peppers

• Using a large spoon, fill each pepper and stand up on a chopping board. Use a smaller spoon to pack the filling down tight into the pepper. You will have a little filling left over and I'm sure you'll figure out how to eat it up! I wanted you to have a little spare to allow for differing sizes of peppers. The top of the filled pepper should be slightly curved. Add a small amount of passata (1 tsp) to the top of the filled pepper and add 3 little pieces of torn basil. Then put the pepper lids on, and place into the casserole. Fill all the peppers and stand then in the pan with room between them so that hot air can circulate.
  1 bunch basil
• In a typical bag of fresh basil, there are stalks of basil with leaves on. Take around 5 of those stalks and put them around the base of the peppers, in the passata. Spoon some passata over the herb to protect from drying out. Adding basil to the passata around the base of the peppers is an essential step. The herb is beautifully aromatic.
• Cover the peppers with tin foil to keep the stock water steam inside the casserole. The steam is an essential part of the process of cooking the peppers.
• Place into an oven for an hour. After an hour, you'll start to smell the peppers. Get out the casserole and carefully prod at the flesh of the peppers with your finger: prod the top and the sides. Have a look. You're looking for soft flesh. The peppers should look different. Like they've relaxed. If so, it's time to take the foil off and return to the oven for 20-30 minutes to brown up the tops of the peppers. It's easier at this point because you can see through the oven door!
• How to plate: place a pepper on a plate (I found in testing that eating a pepper from a bowl was not right); place the pepper slightly to one side to allow for the salad leaves. Spoon a little of the passata onto the plate, around the base of the pepper; curve a handful of salad around the pepper, arranging some curvy rocket stalks on top to lift the height of the dish plus a few small basil leaves; drizzle over the olive oil, a few drops of balsamic glaze and a tiny pinch of salt. Add a slender wedge of lemon (rind outwards - to show the lemon colour best). Take a little more lemon and grate a little zest over the whole dish.
  75 g Spinach, Rocket and Watercress salad, 15 ml extra virgin olive oil, 10 ml balsamic glaze, 1 unit lemon