Instructions: Heat the oven to 200 deg F 400 deg F gas mark six

Halve the peppers carefully remove the seeds and brush with one tablespoon of the oil Place in a roasting tin and put in the oven for 20 to 25 minutes until tender and the edges are slightly charred.

Heat the rest of the oil in a large pan add onion and garlic and cook for three to four minutes until soft

Add the rice and stir to coat with the oil.

Pour in the wine saffron half the stock rosemary and simmer until liquid is absorbed by the rice.

Add remaining stock and continue to cook until rice is tender and the stock is almost absorbed.

The rice should have a moist appearance.

Stir in the cheese and Parma ham.

Remove peppers from the oven turn over to drain excess liquid then spoon in the risotto.

Return to oven for five minutes to heat through.

Serve garnished with salad leaves.

Serves 4

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