Prue Leith served up a tasty chickpea and red pepper salad with toasted almonds on Prue Leith’s Cotswold Kitchen.

The ingredients are: 2 large red (bell) peppers, roasted and peeled, 1x400g can of chickpeas (garbanzos), drained, 3 tbsp capers, rinsed and drained, 2 garlic cloves, crushed, Handful of flat-leaf parsley, leaves picked and chopped, Zest of ½ a lemon, Salt and black pepper.

For the vinaigrette: 60ml extra-virgin olive oil, 20ml/1 tbsp sherry vinegar (or alternative vinegar such as white wine or apple vinegar) and 1 tsp clear honey.

To serve: 2 tbsp flaked almonds, toasted and Pinch of paprika.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.