PEPPER AND PISTACHIO JEWELLED RICE

Serves 4-6 | Prepare 15 minutes | Cook 25 minutes + resting

• 2 x 150g packs Baby Sweet Peppers, halved and deseeded • 4 tbsp olive oil • 3 echalion shallots, sliced into half-moons • 2 cloves garlic, bashed • 2 tsp salt • 2 bay leaves • 60g currants • 250g jasmine rice • 100g pistachios, roughly chopped • 25g pack chives, roughly chopped

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