METHOD

1. In a pan over a medium heat, heat the oil and when hot add the mustard seeds and allow to pop for a few seconds.

2. Add the onions and a small pinch of salt and fry for a couple of minutes. Continue to fry and caramelise the onions for about 10 minutes, adding small splashes of water, so that the onions do not catch.

3. Next add the garlic and ginger and continue to fry for a further 5 minutes.

4. Now add all of the other spices (not the salt), chilli, tomato puree, broad beans and a small splash of water and stir fry for 3-4 minutes. Put to one side.

Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6.

5. Put the steamed potatoes into a bowl with the vegan margarine, non-dairy milk and sea salt. Mash well before adding to the broad bean and onion mixture. Add the fresh coriander and mix well.

6. Cut the peppers in half. Remove the seeds and fill with the mixture. Place on a baking tray. Drizzle with a little oil and bake for 25-30 minutes or until golden brown.