- 60 min
- 2 servs
Marcona almonds take the place of bread in this rarebit mix, and Abondance stands in for cheddar. I fell for this mountain cheese from the French Haute-Savoie years ago, so it is great to see it travelling further afield and widely available in many supermarkets. Made from unpasteurised cow’s milk, it has the same pleasingly supple texture of other mountain cheeses of that ilk, such as Beaufort. It melts beautifully and is both more understated and elegant than gruyère, with a gentle fragrance that hints at fruit and flowers, and hazelnuts.
These roast stuffed peppers are great for a light evening bite, to be served with salad or as part of a BBQ! They are full of colour and flavour and are sure to be a crowd favourite at your summer suppers.
For dairy lovers and those who like to have fun in the kitchen and hosting friends we 10/10 recommend Annie’s cookbook The Modern Dairy.