Si and Dave served up barbecue tilapia fish with mushrooms and feta stuffed peppers on Kitchen Garden Live with the Hairy Bikers.

The ingredients for the baked peppers are: 2 tsp sunflower oil, 175g mushrooms, cleaned and roughly chopped, 20g blanched hazelnuts, roughly chopped, 4 sun-dried tomatoes in oil, drained well, roughly chopped, 1 garlic clove, finely chopped, 50g dried white breadcrumbs, ½ small bunch parsley, finely chopped, 1 tsp dried chilli flakes, 100g feta, crumbled, 2 small red or yellow peppers, cut in half from top to bottom, seeds and stalk removed, salt and freshly ground black pepper.

For the whole baked fish: 1 red onion, thinly sliced, 200g mushrooms, 175g new potatoes, unpeeled, cut into 1cm slices, 6 sun-dried tomatoes in oil, drained well, 2 garlic cloves, crushed, 15g pine nuts, 2 tbsp olive oil, 1 whole fish, gutted and scaled, 1 lemon, halved, handful flatleaf parsley, roughly chopped, to serve and handful fresh basil, roughly shredded, to serve.