One last home-cooked meal before we head to Download festival tomorrow.
Extra sticky spare ribs with stuffed peppers
Preheat oven to 160C and fit the ribs in a roasting tin. Pour over one can of cola and enough water to cover the ribs. Then cover with tin foil and cook for two hours, turning them over half way through. Mix 4 tbsp tomato ketchup, 4 tbsp soft brown sugar, 1 tbsp light soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp sweet chilli sauce and a pinch of paprika in a saucepan and bring to the boil. Simmer for two minutes whilst stirring.
When the ribs are done lift them out of the tin and on to some kitchen paper to dry. Clean the tin and put the ribs back in and then cover with the sauce. Cover and chill in the fridge for an hour.
Preheat the oven to 200C and cut two red peppers in half. Remove the seeds and place, cut side up, on a baking tray. Drizzle with olive oil and season. Roast for 15 minutes.
Take the ribs out of the fridge and put into the oven for 20 minutes, turning half way through. Heat a teaspoon of olive oil in a frying pan and add half a courgette, quartered and thinly slice. Fry until soft then remove from the heat and add 250g of ready to eat quinoa and 60g of crumbled feta.
Divide the mixture between the pepper halves and put back in the oven for another five minutes. When ribs a cooked place everything on plates and serve with a sour cream and chive dip. Don’t forget to drizzle the remaining sauce over the ribs just before you serve up.