Rick Stein cooked a tasty stuffed pepper with spiced lamb, cumin and chillies, served with boiled rice on Saturday Kitchen.

Rick says: “This is a simple spiced lamb mix, quickly put together and cooked stuffed in whole peppers in well under an hour.”

The ingredients are: 350g minced lamb, ½ tsp paprika, ½ tsp chilli flakes, 1 tsp cumin seeds, toasted and ground, 1 tsp ground cinnamon, 2 tomatoes, skinned, roughly chopped, 1½ tbsp tomato paste, 1 small onion, roughly chopped, 30g pine nuts, toasted, handful flatleaf parsley, chopped, pinch sugar, 2 large garlic cloves, finely chopped or grated, ½ tsp salt, 5 turns black peppermill, 4 small or 2 large red peppers, 1 tbsp white wine vinegar and 3 tbsp olive oil.

To serve: pinch cayenne pepper.